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Curried Rutabaga-Zucchini Cakes

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

Ingredients

for 4 servings
400 grams Rutabaga
1 medium sized Zucchini
2 medium Eggs
30 grams Pastry flour
Salt
freshly ground pepper
1 teaspoon Curry
Vegetable oil (for greasing the pan)
for serving
100 grams thinly sliced Ham
Parsley
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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.