Curried Rutabaga-Zucchini Cakes

Name: Curried Rutabaga-Zucchini Cakes
Total time: 45 min
Yield: 4
Ingredients: 400 grams Rutabaga; 1 medium sized zucchini; 2 medium eggs; 30 grams Pastry flour; salt; freshly ground pepper; 1 tsp Curry; vegetable oil (for greasing the pan); 100 grams thinly sliced ham; parsley

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Difficulty:

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Difficulty

Preparation:

45 min.

Preparation

Calories:

306

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

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1 serving contains
(Percentage of daily recommendation)

Calories	306 kcal	(15 %)
Protein	12.5 g	(13 %)
Fat	22 g	(19 %)
Carbohydrates	15 g	(10 %)

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 400 grams Rutabaga; 1 medium sized zucchini; 2 medium eggs; 30 grams Pastry flour; salt; freshly ground pepper; 1 tsp Curry; vegetable oil (for greasing the pan)

for serving: 100 grams thinly sliced ham; parsley

How healthy are the main ingredients?

ham zucchini egg salt Curry parsley

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Preparation steps

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.