February 20, 2017
Dinner, Side Dishes, Dairy,
Vegetables, Appetizers, Australian, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Quick Meals, Easter, Summer, Winter, Weeknight Meals, Oven Bake, Low Fat, Vegetarian, Zucchini, Kosher Dairy more
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"I found this on a Kenwood website, and just had to try these.
I am not going to say the usual thing you see on Zucchini recipes ~ that is
"Even Zucchini haters will enjoy this", because I have a 2 zucchini hater's in the family, 1 of them ate 2 of these, and yet after demolishing them said, it was the Kasundi that tasted good not the Zucchini and as for the other (DH)just refused non stop ~ just like a child ~ to try them . Hmmmmm ....But everyone else in the family demolished these.
I topped my cakes with my homemade Tomato Kasundi, a recipe I have posted here.
It complimented these little gems off beautifully."
Grate the zucchini using the fine shredding plate and transfer to a colander, sprinkle with salt and toss well. Leave for 20 mins then rinse and squeeze them between your hands to extract any water, then blot on kitchen paper to dry.
(I must say I skipped all this ~ I just shredded zucchini in processor and drained for a few hours, then squeezed any excess juice out.)
Mix the courgettes with the curry powder, chilli, garlic, spring onions, thyme leaves, chives, salt and plenty of pepper. Stir in the egg and milk, sift in the flour and baking powder, then stir again to combine.
Lightly oil a non-stick frying pan and fry heaped teaspoon's of the batter for 3 mins on each side. Keep warm while you use up the remaining batter - you should get 18 cakes altogether. (These can be made a day ahead up to this stage then chilled.)
To serve, heat the oven to 200C/fan and arrange the cakes on a baking sheet and dot with a little tomato chutney, and then a cube of mozzarella.
Bake in the oven for 8-10 mins until hot and melted then pile onto a platter.
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