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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 73.6
  • Total Fat: 2.3 g
  • Cholesterol: 81.4 mg
  • Sodium: 324.3 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 4.1 g

View full nutritional breakdown of Curry Zucchini Cakes calories by ingredient
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Curry Zucchini Cakes

Submitted by: ZENLIZZIE
Curry Zucchini Cakes

Introduction

These Curry Zucchini cakes have a mild flavor, and could be served any time of day, like potato pancakes. I think they would be good with greek yogurt or sour cream. These Curry Zucchini cakes have a mild flavor, and could be served any time of day, like potato pancakes. I think they would be good with greek yogurt or sour cream.
Number of Servings: 4

Ingredients

    2 cups shredded zucchini (About 2 medium sized or one jumbo - You could also use yellow squash)
    2 eggs
    1/4 cup flour
    1/2 tsp turmeric
    1/2 tsp garlic salt
    1/4 tsp cumin

Directions

1. After you've shredded the zucchini, squeeze the extra liquid out and discard. I tried this several ways, and the easiest and most effective way was to just use my hands to squeeze the liquid out of handfuls of the zucchini over the sink. You'd be surprised how much water will come out. This is probably the most important step.

2. Mix the drained zucchini with the other ingredients until the mixture is uniform.

3. Spray non-stick spray into a large sauce pan over medium-to-high heat. Spoon mixture into pan, and flatten with the back of a spatula until they are about a half inch thick.

4. Flip cakes after you see bubbles on top, like regular pancakes. If your mixture is too thick for bubbles, just test the doneness by sliding your spatula underneath. You can flip them when the side is golden brown.

Serving Size: Makes about 4 medium sized pancakes

Number of Servings: 4

Recipe submitted by SparkPeople user ZENLIZZIE.






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