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➠ Zucchini cake with cheese

Zucchini cake with cheese

1748

Kitchen European

Calorie content 129 kcal

Portions 8 port.

Cooking time 120 minutes

Proteins * 6.9 gr.

Fats * 8.8 g

Carbohydrates* 13.1 gr.

Content

A budget snack cake is made from available products, it turns out to be juicy, light, but nutritious enough. This is a great alternative to liver cake. In such a cake, you can safely let more mature zucchini with thick skin, which are not suitable for frying in batter.

Ingredients

Cooking process

Wash the zucchini, remove the skin, discard the pulp and seeds. Remove the husk from the onion. Twist the zucchini in a meat grinder along with the onion, while the juice does not need to be drained. Add spices and salt.

Beat in eggs and stir.

Sift the flour into the dough, walk thoroughly with a whisk or fork, removing the lumps.

Pour vegetable oil into the dough and mix.

Fry pancakes from the dough, each time liberally greasing the pan with vegetable oil. After heating the pan, pour 4 tbsp in the center. l. dough and spread quickly with a spoon to make thick pancakes.

Fry the pancakes on both sides. Turn over carefully so as not to break.

Fold the pancakes in a pile and cool. Prepare the sauce. Combine mustard, olive oil, lemon juice, salt and pepper and stir. Add sour cream and stir again. Peel the garlic, pass through a press. Chop pure greens and mix with garlic, add all this to the sauce and mix.