Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Zucchini Cakes with Yogurt Sauce
40 min., ready in 56 min.
Time:
310
calories
Calories:
Health Score:
79 / 100
Ingredientsfor
- For the cakes
- 2 Zucchini
- 250 grams leftover, cooked potatoes (predominantly waxy)
- 1 Tbsp finely chopped parsley
- 2 eggs
- 2 Tbsps Pastry flour
- salt
- freshly ground peppers
- Nutmeg
- vegetable oil (for frying)
- Pastry flour (for shaping)
- For the sauce
- 250 grams Yogurt (0.1% fat)
- 2 Tbsps Crème fraiche
- lemon juice
- salt
- freshly ground peppers
- Fresh herbs for garnish (z. B. red shiso or red basil)
Preparation
1.
For the cakes, rinse the zucchini, trim and finely grate. Sprinkle lightly with salt and let stand for about 10 minutes then squeeze. Peel the potatoes and also finely grate. Mix the zucchini, parsley, eggs, and flour. The mixture should be easy to work with, so add additional flour as needed. Season with salt, pepper and nutmeg.
2.
With floured hands, shape the mixture into 12 cakes. Fry in hot oil in a large pan on both sides 5-6 minutes until golden brown.
3.
For the sauce, stir the yogurt with the crème fraîche until smooth and season with lemon juice, salt and pepper.
4.
Serve with the zucchini cakes and serve garnished with fresh herbs.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |