NZ Woman's Weekly

Zucchini cakes with pea salad

Zucchini cakes with pea salad
  • Courses


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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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