Wendy's Zucchini Slice

1 cup oil
700 g zucchini
2 large onions
2 cup grated cheese
2 cups SR flour
10 eggs, slightly beaten
salt, pepper

Grate zucchini. Chop onion. Combine everything is a bowl. Put into a well-greased pie or quiche dish. Bake in moderate oven 30-40 minutes until golden. Nice hot or cold.

Curried Vegetable Burgers

2 Tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 zucchinis, grated
1 large carrot, grated
4 slices wholemeal bread, crusts removed
400g canned chickpeas, rinsed, drained
3 teaspoons mild curry paste
3 Tablespoons crunchy peanut butter
1 egg yolk
3 Tablespoons chopped parsley leaves, plus extra leaves to serve
6 bread rolls
Mayonnaise, chutney, lettuce and tomato, to serve

Heat half the oil in a large frypan over medium-low heat, add the onion and cook for 5 minutes or until softened.

Add the garlic, zucchini and carrot, then cook, stirring, for 2-3 minutes until wilted and softened. Drain off any liquid.

Place bread and chickpeas in the bowl of a food processor and pulse to combine.

Add softened vegetables, curry paste, peanut butter, yolk and parsley. Process until mixture comes together.

Form the mixture into 6 patties and chill for 10 minutes. Heat the remaining tablespoon of oil in a non-stick frypan over medium heat and cook the burgers, in batches if necessary, for 1-2 minutes each side until golden.

Serve in rolls with mayonnaise, chutney, lettuce, tomato and extra parsley leaves.

Note: These could also be served as rissoles/patties with a salad on the side. They would be great served cold at a picnic.

Layered Potato Cake

Melted butter, to grease
6 (about 1kg) coliban potatoes, peeled, thinly sliced
3 Tablespoons , melted
1/3 cup shredded parmesan
1 teaspoon fresh thyme leaves
Salt & freshly ground black pepper
Mixed salad leaves, to serve

Preheat oven to 220°C. Brush a round 18cm (base measurement) cake pan with melted butter to lightly grease. Place the potato slices in a large bowl. Add the melted butter and gently toss until potato slices are well coated. Arrange one-third of the potato slices over the base of the prepared pan.

Combine parmesan and thyme in a bowl. Sprinkle potato slices with one-third of the parmesan mixture. Season with salt and pepper. Continue layering with the remaining potato slices, parmesan mixture and salt and pepper, finishing with a layer of parmesan mixture.
Bake in preheated oven, pressing the potato down with the back of a large spoon a couple of times during cooking, for 1 hour or until tender and golden. Remove from oven and set aside for 5 minutes to cool slightly. Turn onto a serving plate. Cut into wedges and serve with mixed salad leaves.