Curried Rutabaga-Zucchini Cakes

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Curried Rutabaga-Zucchini Cakes
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
306
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories306 kcal(15 %)
Protein12.5 g(13 %)
Fat22 g(19 %)
Carbohydrates15 g(10 %)
Author of this recipe:

Ingredients

for
4
Ingredients
400 grams
1
medium sized Zucchini
2
medium Eggs
30 grams
1 teaspoon
Vegetable oil (for greasing the pan)
for serving
100 grams
thinly sliced Ham

Preparation steps

1.

Peel and finely grate the rutabaga. Rinse and grate the zucchini. Combine the grated rutabaga, zucchini, eggs and flour in a large bowl and mix well. Season with salt, pepper and curry powder. Heat a bit of vegetable oil in a large pan over medium heat and spoon about 2 tablespoons of the zucchini mixture in. Cook for about 4 minutes on each side, until golden brown. Remove from the pan, cover with aluminum foil to keep warm and continue with the remaining zucchini mixture. Transfer the rutabaga-zucchini cakes to a serving platter, top with the thinly sliced ham and garnish with fresh parsley.