250 ml (150g) baby marrows, grated

470 ml (150g) desiccated coconut

250 ml (140g) cake flour

5 ml baking powder

5 ml cumin seeds

1 red chilli, seeded and chopped

30 ml fresh coriander, chopped

2 ml salt

300 ml water

Sunflower oil for frying

125 ml fresh mint leaves, chopped

90 ml plain yoghurt

5 ml castor sugar

Salt and freshly ground black pepper, to taste

1. Place the baby marrows into a clean dish cloth and wring to extract the liquid. Mix the marrows, coconut, cake flour, cumin, chilli, coriander and salt together. Add enough water to form a thick batter.
2. Heat enough oil for shallow frying. Form the batter into 2mm thick cakes and add to the oil. Cook for 2 – 3 minutes and flip over. Cook for 2 – 3 minutes on the other side or until golden. Remove from heat, drain on paper towel. Repeat with remaining batter.
3. For Raita: Place all the ingredients in a food processor and blend until almost smooth.
4. Arrange on a serving plate with the raita and cover with Glad Style Wrap until served.

Makes 10 – 12 cakes, depending on size.

 Puff Pastry Mini Pizzas 

1 x 400g ready-rolled puff pastry

125ml ready-bought tomato and herb pasta sauce

1 small red salad pepper, seeded and sliced

1 small yellow salad pepper, seeded and sliced

125g mini Rosa tomatoes, halved

10 Black olives, pitted and sliced

10 green olives, pitted and sliced

250 ml (150g) mozzarella cheese, grated

Salt and freshly ground black pepper, to taste

1. Unroll the pastry on a lightly floured surface. Cut into squares and place on a greased baking tray. Cover with Glad Style Wrap and refrigerate until pastry is cold.
2. Spread a thin layer of pasta sauce over the pastries, leaving a 3mm edge around the pastries. Arrange the peppers, tomatoes and olives on top and sprinkle the cheese over.
3. Season to taste and bake in a preheated oven at 220°C for 10 – 15 minutes or until the pasty is puff and golden and cheese melted.
4. Serve warm.

Makes 20 – 24 mini pizzas depending on size