Eat Yourself Fit

MAKES 6 CAKES | PER CAKE: 88 CALORIES | 3G PROTEIN | 17.2G CARBS | 1.8G FAT

This recipe came about when I didn’t have much more than a tin of sweetcorn in the cupboard and a cauliflower in the fridge, but it turned out to be a really tasty, low-calorie meal. As always, I’ve used plenty of herbs and spices rather than oil to create flavour, and I love the combination of garlic, ginger and cumin seeds.

coconut oil, to grease

½ head of cauliflower, chopped into florets

2 tbsp low-sodium tamari or water

1 small red onion, finely chopped

1 garlic clove, crushed

1 tsp finely chopped or grated fresh ginger

1 tbsp fresh lemon juice

1 tbsp cumin seeds

½ tsp ground turmeric

pinch of cayenne pepper

sea salt and freshly ground black pepper

240g sweetcorn

4 tbsp brown rice flour, buckwheat flour or gluten-free all-purpose flour

1 Preheat the oven to 190°C. Line a baking tray with non-stick baking paper or lightly grease with coconut oil.

2 Place the cauliflower in a medium saucepan and cover with water. Bring to the boil for 2–3 minutes, then lower the temperature and simmer for 5–6 minutes, until soft. Drain well.

3 Heat the tamari or water in a frying pan and add the onion, garlic and ginger. Cook for 4–5 minutes, until the onion softens. Lower the temperature to medium-low and add the lemon juice, cumin seeds, turmeric, cayenne pepper and salt and pepper. Stir gently for 2–3 minutes, then remove from the heat.

4 Place the cauliflower and sweetcorn in a medium-sized mixing bowl, then add the warm onion, ginger, garlic and spice mixture. Use a potato masher to mash all the ingredients together well, then stir in the flour to thicken it up and form a dough. Add a little more flour if it’s too wet or sticky.

5 Divide the dough into 6 patties, using the palms of your hands to flatten and shape them, then place them on the prepared baking tray.

6 Bake in the oven for 20–25 minutes, until golden brown. Serve warm with a big green salad. Any leftovers can be stored in an airtight container in the fridge for three or four days.