Zucchini Cakes With Red Pepper Puree'

Total Time
1hr
Prep 30 mins
Cook 30 mins

These little cakes served in a luminous red pepper sauce, are likely to convert those who arent excited about zucchini. Perfect vegetarian lunch.

Ingredients Nutrition

Directions

  1. 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.
  2. Add the firmly packed grated zucchini and the parmesan cheese, then stir in enough self raising flour to make a batter of fritter consistency.
  3. 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.
  4. RED PEPPER PUREE'.
  5. finely chop onion, garlic, and capsicum.
  6. Saute' in the butter or oil until transparent.
  7. Add water, cover, and cook for 10 minutes, until tender.
  8. Puree' then press through a sieve. Boil down to thicken, if nescessary, then season carefully and serve hot.
Most Helpful

4 5

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! :)