Savory Zucchini Cakes
Serve with a glass of chilled Riesling or Pino Grigio as a refreshing light ‘n’ healthy lunch!
Method:
Grate two large zucchini. Place on a clean kitchen towel, roll tightly and wring from both sides, taking out as much juices as you possibly can.
To the squeezed zucchini, add 1/2 cup Parmesan cheese, 1 egg, a tbsp each of freshly chopped dill & parsley, some chopped green chillies (optional) and salt n pepper to taste.
Form into cakes. Rest on a paper towel for 5 minutes. So that any excess juices might be absorbed.
Lightly press bread crumbs on both sides, shallow fry on medium flame till deep golden!
Serve with tangy honey mustard vinaigrette and a tossed garden salad in the same dressing!
For the honey mustard vinaigrette…
Shake together in a jar the following ingredients
1 heaped tsp mustard
1 heaped tsp honey
1 tbsp white wine vinegar
2 tbsp olive oil
Salt n pepper to taste
Step by step Collage
