Zucchini Cakes with Yoghurt Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 42.2 μg | (70 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 770 mg | (19 %) | ||
| Calcium | 396 mg | (40 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 214 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the zucchini cakes
- 750 grams Zucchini
- 1 bunch scallions
- 2 Tbsps Dill (finely chopped)
- 2 Tbsps parsley (finely chopped)
- 3 eggs
- 1 Tbsp sweet ground paprika
- 250 grams Feta (crumbled)
- 125 grams Pastry flour
- olive oil (to fry)
- salt
- freshly ground peppers
- For the yogurt sauce
- 300 grams Yogurt (0.1% fat)
- 2 Tbsps lemon juice
- 2 garlic cloves
- salt
- freshly ground peppers
Preparation steps
For the zucchini cakes, rinse the zucchini, trim and grate coarsely. Place the grated zucchini in a colander, mix with 1½ teaspoon salt, and let stand for about 15 minutes. Squeeze the grated zucchini to remove excess water.
Rinse, trim and finely chop the scallion whites.
Mix the grated zucchini with scallion whites, dill, parsley, eggs and ground paprika in a large bowl. Season with salt and pepper. Stir in the feta and flour gradually, and mix well.
Heat olive oil in a skillet over medium heat. Place a spoonful of the zucchini mixture into the hot oil and fry until golden brown on both sides. Drain the zucchini cake on absorbent paper and keep the cake warm until serving. Cook more zucchini cakes from the mixture until it is used up.
For the yogurt sauce, mix the yogurt with lemon juice and squeezed garlic, and season with salt and pepper.
Serve the zucchini cakes with yogurt sauce.
