This recipe is a great new way to use eggs and vegetables for breakfast. The zucchini after draining and squeezing equal 140 g for 3 cakes. For those on all egg whites, these can be made with whites only but 2 would be needed.
Indian Spiced Zucchini Cakes with Cucumber Raita
INGREDIENTS
1 large zucchini, trimmed on stem ends
Salt (don't worry, it gets rinsed off!)
2 tablespoons flour
1/4 teaspoon each of turmeric, ground coriander seed, cardamom, garlic powder
3/4 teaspoon cumin seed (or 1/2 t of ground)
Heaping 1/4 teaspoon grated fresh ginger
Yogurt
Cucumber
1 extra large egg
PREPARATION
Grate zucchini on box grater or in food processor with shredder blade. Place grated zucchini in colander over large bowl. Salt zucchini liberally and toss to distribute. Let sit for 10 to 15 minutes so salt can leach excess moisture out of the veg. While zucchini is draining, prepare the batter. Put flour in bowl and add dry spices and whisk to incorporate well. Beat in egg until smooth batter forms. Set aside.
Take colander with zucchini off bowl--green liquid should have accumulated at bottom--and rinse the veg thoroughly under cold water to get salt off. Set colander in sink and take small handfuls of the zucchini and squeeze hard to get water and remaining moisture out. Put squeezed zucchini in batter and mix well. Wipe a nonstick pan with a smidgen of oil (so the cakes brown slightly) and set over medium/medium low flame. Use spoon or hands to form roundish pancake like discs (1 big zucchini will give you 3 to 5 cakes depending on size) and place in pan to cook for about 3 to 4 minutes per side or until they hold together, the batter firms and the zucchini steam cooks in the heat. Top with a raita made with a few tablespoons of your morning yogurt ration (plain) mixed with chopped cucumber, grated ginger and garlic and chopped mint if desired. Recipe can be doubled and leftover cooked cakes can be reheated in microwave or toaster oven.
Ellie is a former US-based writer and PR exec currently taking a few 'gap' years in Hong Kong while her journalist husband completes an expat assignment here. Having traded in nonstop work for a more balanced life, Ellie spends her days dragon boating, doing yoga and generally being chief executive snack maker for her two preteen girls. When not on the mat or in the boat, Ellie enjoys cooking, traveling and exploring HK's many amazing dim sum restaurants. She started her Kenzai journey at the suggestion of her dragon boat captain (alum and assistant trainer Elissa Imran) as a means of undoing the damage of aforementioned dim sum lunches and to be in a better position physically to really rock dragon boat training.
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