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Our Top Main Courses With In-Season Veggies

These main courses with in-season veggies are so yummy and worth the try! With autumn vastly approaching, we explore the versality of baby marrows, broccoli, brussels sprouts and cabbage. Turning them from mere side dishes into main courses. 

Curried cabbage and potato cakes 

Serves 4 • Total Time 30 Min [Plus 20 Min Refrigeration] 


2 tbsp canola oil 
1 onion, chopped 
½ head green cabbage, shredded 
½ head red cabbage, shredded 
4 curry leaves  
1 tsp cumin seeds 
1 tsp mustard seeds  
3 cloves garlic, chopped 
2 tsp fresh ginger, grated 
2 tbsp medium curry powder  
handful fresh coriander, plus extra for garnish 
1 lemon, zested and juiced 
4 potatoes, peeled and cooked 
flour for dusting  


For serving

Plain yoghurt
Spicy mango atchar (optional) 

4 soft boiled eggs  
handful baby spinach  



  1. Heat oil in a large pan and sauté onion, cabbage, curry leaves, cumin seeds and mustard seeds for about 5 minutes or until soft. 
  2. Add garlic and ginger and cook for 1–2 minutes or until fragrant. 
  3. Stir through curry powder, coriander, zest and lemon juice. 
  4. Mash potatoes until smooth. 
  5. Add curried cabbage mixture to the potatoes. Season well and fold through to combine.
  6. Shape mixture into medium-sized patties and chill in the fridge for 20 minutes to firm up. 7. Heat another glug of oil in a large 
  7. Lightly dust patties with flour and fry in batches for about 5-6 minutes until golden. Drain on kitchen paper.
  8. To serve, spread dollops of yoghurt over plates and ripple through atchar, if using. Add cabbage cakes and top with eggs, spinach and garnish with extra fresh coriander.

Chef’s Tip: Fold shredded tuna, mackerel or smoked haddock into the potato cake batter for a heartier meal 


Baby marrow fries with avo dip 

Serves 4 • Total Time 15–20 Min 



2 cups regular or panko breadcrumbs  
¼  cup Parmesan, grated 
3 tbsp fresh parsley, chopped 
glug olive oil  
1 punnet large baby marrows, julienned 
salt and milled black pepper  


1 avocado, cubed 
½ cup cream cheese  
1 lemon, zested and juiced 
1 red chilli, seeded and chopped  



  1. Combine breadcrumbs, Parmesan and parsley in a large bowl. 
  2. Drizzle oil over baby marrows and season well. 
  3. Dip baby marrows into breadcrumb mixture to coat evenly. 
  4. Deep-fry baby marrows in hot oil for about 4–6 minutes or until golden and cooked through. Drain well on kitchen paper. 
  5. Blitz avocado, cream cheese, chilli, zest and lemon juice until smooth. Season well. 
  6. Serve baby marrow fries with avo dip and a chunky salsa, if you like. 

Chef’s Tip: If you prefer, omit the oil and oven bake the baby marrow for 12-15 minutes at 180 °C. 


Cauliflower Mac ‘n Cheese 

Serves 4-6 • Total Time 40-45 Min 


2 tbsp butter  
2 tbsp olive oil  
1 onion, chopped 
2 cloves garlic, chopped 
3 sprigs fresh thyme 
3 sprigs fresh rosemary 
1kg frozen cauliflower florets 
2 cups cream  
1½ cups milk
Salt and milled black pepper

300g cheddar cheese, grated 
500g macaroni, cooked 
1 packet vine or cherry tomatoes 
3 slices crusty bread, torn into chunks  



  1. Preheat oven to 200°C. 
  2. Heat butter and oil in a pan and sauté onion until golden. 
  3. Add garlic, herbs and 2/3 of the cauliflower and fry for 1-2 minutes. 
  4. Add cream and milk and season. 
  5. Simmer mixture over a low heat for 15 minutes or until liquid has reduced by half. 
  6. Mash cauliflower to create a sauce and stir in half the cheese. 
  7. Toss macaroni through sauce and spoon into a medium-sized baking dish. 
  8. Top with remaining cheese, cauliflower florets, tomatoes and scatter with bread chunks. 9. Bake for 20-25 minutes or until golden. 

Chef’s Tip: Make a double batch, omit bread and freeze one portion for up to 3 months. Thaw, add bread and bake for a quick weeknight dinner.  


Broccoli and coconut soup 

Serves 4 • Total Time 15-20 Min 


2 tbsp butter 
1 tbsp olive oil  
6 leeks, trimmed and sliced 
3 cloves garlic, sliced 
2 tsp fresh ginger, grated 
3 cups vegetable stock 
1 can coconut cream or coconut milk 
2 heads broccoli, chopped 
½ packet Swiss chard, shredded
handful fresh coriander, parsley or mint  
½ lemon, juiced
salt and milled black pepper  



  1. Heat butter and oil in a large pan and sauté leeks for about 6-8 minutes or until golden. 
  2. Stir through garlic and ginger. 
  3. Cook for a minute before adding stock and coconut cream or milk. Simmer for 6-8 minutes. 
  4. Add broccoli and cook for 4-5 minutes or until tender but still vibrant. 
  5. Stir through spinach, herbs and lemon juice. 
  6. Blitz until smooth. 
  7. Season well and serve with a drizzle of coconut milk or cream and a crack of black pepper.

Chef’s Tip: Top with crispy fried onion rings to add a little crunch.  


Words by Sjaan Van Der Ploeg
Photography: Fresh Living Magazine

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