Zucchini Cakes With Red Pepper Puree'

"These little cakes served in a luminous red pepper sauce, are likely to convert those who arent excited about zucchini. Perfect vegetarian lunch."
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
12
Serves:
4
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ingredients

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directions

  • In a medium sized bowl beat the eggs to combine white and yolks. Crush the garlic clove into the salt and add the paste to the eggs. Mix again.
  • Add the firmly packed grated zucchini and the parmesan cheese, then stir in enough self raising flour to make a batter of fritter consistency.
  • Drop batter into hot oil 5 mm deep, a TBSP at a time to make small cakes. Turn when golden brown. Lower heat if nescessary and cook until centres are firm. serve with the following sauce.
  • RED PEPPER PUREE'.
  • finely chop onion, garlic, and capsicum.
  • Saute' in the butter or oil until transparent.
  • Add water, cover, and cook for 10 minutes, until tender.
  • Puree' then press through a sieve. Boil down to thicken, if nescessary, then season carefully and serve hot.

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Reviews

  1. Very good and elegant looking. I had a little trouble with the cakes breaking up, but I think it was because my eggs were too big to it was a little too wet. I restarted using smaller eggs, and I also pan fried them like I do with fried chicken. That worked out perfectly. The puree was very beautiful in color and tasted great! I think I'd add some cracked black pepper to the cakes. I served with shaved parmesan over the top of both. Made and Reviewed for Tag It Red game - Thanks! :)
     
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RECIPE SUBMITTED BY

Married with four children aged 18, 12 and 4 year old twins. Am an oversized load pilot. I love cooking and come from a long line of foodies, cooking is our passion. My favorite cookbooks would have to be my mums and my Nanas cookery collection i can pour over their handmade books for hours.
 
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