NZ Woman's Weekly

Zucchini cakes with pea salad

Zucchini cakes with pea salad
  • Courses

    Entrée

Serve as an entrée for lunch – or keep for a picnic and school lunchboxes. You can make this in one large dish for Sunday dinner, too. The salad adds a fresh crisp texture to the overall dish.

Makes 12

  • 1 cup grated zucchini, squeeze out moisture with paper towels
  • ½ red onion, finely diced
  • 50g feta, crumbled, plus extra for the salad
  • 3 eggs
  • ¾ cup cream
  • ¼ cup oil
  • ¾ cup self-raising flour
  • Sea salt and pepper
  • ½ cup fresh peas in the pod, plus pea fronds or herbs
  • 1 zucchini, peeled into thin ribbons with a peeler
  • Extra feta crumbles
  • 1 tsp lemon zest
  • 2-3 tbsp olive oil

1 Preheat oven to 175oC and grease a medium muffin tray. Combine zucchini with red onion and feta.

2 Beat eggs, cream and oil and stir into zucchini with sifted flour and seasoning, and mix well. Spoon into the muffin pan, filling ¾ high.

3 Bake for 15-20 minutes until golden, puffed and spongy when pressed in the centre.

4 Cool for 5 minutes then remove from the tray, otherwise they may stick.

5 For salad, lightly toss the zucchini ribbons, peas, feta, zest and oil, and serve alongside the zucchini cakes.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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