Spiced Baby Marrow Cakes with Mint Raita



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 Mint Raita
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.