These
simple little Zucchini cakes will jazz up any weekend lunch. This time I just did them plain with tomatoes
and scrambled egg. But they are just
great with some crispy bacon on top with a drizzle of sweet chili sauce.
To
make them you just grate up your zucchini's (courgettes). Then squeeze as much moisture out of it as
you can with layers of kitchen towel.
This step is important because the cakes will fall apart if too much
moisture is left in.
Then
mix the grated zucchini up with a handful of grated Parmesan cheese, a
tablespoon or 2 of breadcrumbs (to help deal with any remaining moisture), an
egg, and salt and pepper.
Form
the cakes with slightly wet hands. I
fried these ones up straight away and they still held together – courtesy of
the egg, I think.
I
fried them in a neutral oil until golden brown on both sides (about 3-4 minutes
each side) and then popped them into a low oven to stay warm while I was doing
the scrambled eggs to go with them.
yummy!!! These were some of my favourite growing up. They are delicious, I add one small onion and a bit of grated garlic in to the mixture. Great alternative to meatballs! :)
ReplyDeleteThey do sound yummy. I love zucchini and I always have an excess when it is in season, so I'm always looking for good recipes. I'll definitely keep this one on file.
ReplyDeleteThese look delicious.
ReplyDeleteMy pancake zucchini and/or potatoes NEVER stay together. :(
THANKS for sharing.
Elizabeth
Silver's Reviews
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