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Zucchini cake with chicken

2452

Kitchen European

Calorie content 181 kcal

Portions 8 port.

Cooking time 70 minutes

Proteins * 7.1 gr.

Fats * 8.2 gr.

Carbohydrates* 26.3 gr.

Content

Snack cakes are extremely popular as an appetizer for the holiday table. Made from a seasonal vegetable, the chicken squash cake will be the highlight of the evening. It will delight not only guests with its tenderness and excellent taste, but also the hostesses with the speed and simplicity of its preparation.

Ingredients

Cooking process

Wash the zucchini, peel, cut into 2 parts, remove the seeds. Grate the zucchini prepared in this way on a coarse grater. Pour the resulting juice from the zucchini, add flour, starch and eggs, mix everything thoroughly, salt and pepper the dough to taste.

Fry zucchini pancakes in vegetable oil on both sides until golden brown.

You get about 5 zucchini pancakes.

Wash carrots, peel, grate on a coarse grater. Peel the onion, chop finely. Boil chicken fillet until tender, cool. Fry the onion in vegetable oil until transparent, add carrots to it, stew. Then add chicken fillet cut into small pieces into the pan, fry everything a little.

Take 1 photo for the last step. In a separate container, mix the garlic passed through a press with mayonnaise. Smear the first pancake with mayonnaise and garlic, put some of the chicken roast on it. Repeat the same with the rest of the squash pancakes, forming a cake. Decorate the port at will and serve!