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.

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