A rich snack cake made from squash pancakes with original filling will surely become a decoration of the table!
Zucchini – 400 g
Egg of chicken – 1 pc.
Flour – 2-3 tablespoons.
Salt – to taste
Pepper – to taste
Vegetable oil for frying – 1 tbsp.
Egg of chicken – 2 pcs.
Garlic – 1 tooth
Mayonnaise – 2 tbsp.
Salt – to taste
Rukkola – 10 g
Cherry tomatoes – 5 pcs.
- 118 kCal
- 40 min.
Snack vegetable cakes – a great way to feed the delicious guests, with a minimum of effort. Even such cakes are good because you can experiment every time with stuffing.
Cakes from zucchini pancakes, I cook, mainly in the season of ripening vegetables, when you can buy a young, juicy squash. Today we will prepare a squash cake with egg-and-garlic stuffing. Prepare all the products.
Boil the eggs in boiling water for 9 minutes. With the eggs ready, we drain the water and let them cool down, after that we’ll clean the eggs from the shell.
Marrows squeeze on grater and salted. Let’s leave the vegetable marrows for 10 minutes and then squeeze out all the liquid that has separated.
Add a chicken egg to the zucchini.
Add the flour to the zucchini.
Well fork, knead the dough for zucchini pancakes.
Put the frying pan on the fire, add the vegetable oil and let it warm up. We spread on a frying pan 1 tbsp. dough and a well spoon distribute it in a frying pan, giving the test the shape of a pancake. Fry pancake 3 minutes on one side.
Gently paddle the pancake over the other side and fry it for another 2 minutes.
Ready pancake spread on a plate. Bake as many pancakes as you have enough dough. I got 3 pancakes, the diameter of my frying pan was 18 mm. Let’s let the pancakes cool.
PREPARING THE BEGINNING
Chilled eggs are chicken rubbed on a medium grater. Add to the eggs 1 tbsp. mayonnaise. Garlic is passed through the press and also added to the filling.
Add the salt and black ground pepper to the filling. Mix well all the ingredients of the filling.
For one zucchini pancake, put half the filling.
Cover the filling with the second pancake, lay out the remaining stuffing. Cover it with the last pancake. Lubricate the top of the cake with a second spoon of mayonnaise. We decorate the cake with fresh arugula leaves and half of the cherry tomatoes.
Ready cake of squash pancakes served at the table, cut into portions, as a cold appetizer.