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    You are in: Home / Recipes / Zucchini Cakes With Red Pepper Puree' Recipe
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    Zucchini Cakes With Red Pepper Puree'

    Average Rating:

    1 Total Reviews

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    • on February 25, 2009

      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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    Nutritional Facts for Zucchini Cakes With Red Pepper Puree'

    Serving Size: 1 (273 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 185.5
     
    Calories from Fat 68
    37%
    Total Fat 7.6 g
    11%
    Saturated Fat 3.7 g
    18%
    Cholesterol 118.8 mg
    39%
    Sodium 454.4 mg
    18%
    Total Carbohydrate 21.2 g
    7%
    Dietary Fiber 2.6 g
    10%
    Sugars 4.8 g
    19%
    Protein 9.0 g
    18%

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