Recipe

Zucchini cakes with lemon prawns

Oct 27, 2013 1:00pm
  • 30 mins preparation
  • Serves 10
    • Print
    Print

Ingredients

Zucchini cakes with lemon prawns
  • 500 gram packet raw peeled prawns with tails on (available frozen from supermarkets)
  • 1/2 teaspoon finely grated lemon rind
  • 1 tablespoon vegetable oil
  • 50 gram baby lettuce leaves or mesclun
  • 1 green onion (green shallot), sliced thinly diagonally
  • 2 teaspoon lemon juice
Zucchini cakes
  • 4 medium (480g) zucchini, grated coarsely
  • 1 medium (200g) desiree potato, grated coarsely
  • 2 medium (600g) corn cobs, kernels removed
  • 2 eggs, beaten lightly
  • 1/2 teaspoon bicarbonate of soda
  • 1/3 cup (50g) self-raising flour
  • 1 tablespoon vegetable oil

Method

Zucchini cakes
  • 1
    Preheat oven to 120°C (100°C fan-forced).
  • 2
    Using a clean tea towel or absorbent paper, squeeze excess liquid from zucchini and potato until as dry as possible. Combine zucchini and potato in a medium bowl with corn, egg, soda and flour. Season with salt and pepper.
  • 3
    Heat some of the oil in a large non-stick frying pan; place rounded tablespoons of zucchini mixture into pan, pressing down slightly with the back of a spoon. Cook, in batches, until browned both sides and cooked through.
  • 4
    Transfer to an oven tray and place, uncovered, in the oven to keep warm. Repeat with remaining oil and zucchini mixture to make 30 cakes.
Zucchini cakes with lemon prawns
  • 5
    Combine prawns, rind and half the oil in a large bowl. Season with salt and pepper. Heat the same frying pan over a high heat. Cook prawns, turning, until changed in colour and just cooked through.
  • 6
    Combine remaining oil, lettuce, green onion, juice and a little salt and pepper In a large bowl; toss gently.
  • 7
    Overlap three Zucchini Cakes per serve on plates; top with salad and prawns.

The Latest from Food To Love