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Spinach and ricotta lasagne

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Spinach and ricotta lasagne

40 – 45 minutes

Braised lentils with cheesy dumplings

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Braised lentils with cheesy dumplings

1 hour

Baked cauliflower pilaf with cucumber and mint raita

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Baked cauliflower pilaf with cucumber and mint raita

1 hour 20 minutes

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Chipotle-braised root veg

20–25 minutes

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Chilaquiles

15 minutes

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Cheese-stuffed baby brinjals

30 minutes

Zaalouk pasta with olives

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Zaalouk pasta with olives

15 minutes

Walnut tshidzimba

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Walnut tshidzimba

2 1⁄2 hours

Beetroot curry with flatbreads

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Beetroot curry with flatbreads

40 minutes

Lentil curry with two-ingredient flatbreads

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Lentil curry with two-ingredient flatbreads

1 hour

Creamy pumpkin risotto

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Creamy pumpkin risotto

45 minutes

Vegan

Canned food

Vegan “fish”cakes

20 minutes

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Vegan “fish”cakes

By Phillippa Cheifitz

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes, plus 15 minutes’ standing time

Cooking Time 20 minutes

Ingredients

2 cloves garlic, crushed
50 g red onion, chopped
50 g oats
30 g walnuts, lightly toasted
1 T red wine vinegar
1 T soya sauce
1 x 400 g butter beans, can, drained and rinsed
Woolworths Loma Linda Tuno, drained
sea salt and freshly ground black pepper, to taste
40 g chickpea flour
½ cup oil
rocket, to garnish

Method

1. Process the garlic and onion in a food processor until fine. Add the oats, walnuts, vinegar and soya sauce. Process until the texture of breadcrumbs.

2. Add the beans and process until almost smooth. Turn the thick paste into a bowl, then stir in the Tuno. Season and allow to stand for 15 minutes.

3. Coat large spoonfuls in the chickpea flour, flattening to form cakes. Fry on both sides in shallow medium-hot oil until brown, firm and heated through – a few minutes a side. Garnish with rocket.

Cook's note: Woolies’ plant-based seafood alternative, available in cans, works well in these cakes.

Find more fish recipes here.

Photograph: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Thandiwe Mamacos