Zucchini, carrot and corn pancakes for 4 person
Packed with nutrition and super economical, eggs are pretty special!
Ingredients for Zucchini, carrot and corn pancakes
- 3/4 cup milk
- 3 eggs
- 90g butter, melted, cooled
- 3/4 cup plain flour
- 2 small zucchini, grated
- 2 small carrots, peeled, grated
- 125g can corn kernels, drained, rinsed
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 3/4 cup grated parmesan cheese
Step 1Whisk milk, eggs and butter together in a large jug. Place flour in a bowl. Make a well in centre. Using a metal spoon, stir in milk mixture until just combined. Squeeze excess liquid from zucchini. Add zucchini, carrot, corn, parsley and 2/3 cup parmesan to milk mixture. Stir until just combined. Season with salt and pepper.
Step 2Spray a large non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup mixture into pan. Using a spatula, spread slightly. Cook for 3 minutes each side or until golden and cooked through. Repeat with remaining mixture to make 12 pancakes, spraying pan with oil when required.
Step 3Place tomato and rocket in a bowl. Drizzle with dressing. Toss to combine. Sprinkle with remaining parmesan. Serve pancakes with tomato mixture.
Zucchini, carrot and corn pancakes, How to Make
Additional information for Zucchini, carrot and corn pancakes
Preparation: 0:20 Minutes, Cooking: 0:25 Minutes, Serving: 4 Person, Level:
2162 kj Energy, 34.3g Fat Total, 18.3g Saturated Fat, 5.3g Fibre, 18.6g Protein, 220mg Cholesterol, 726mg Sodium, 31.4g Carbs (total),
All nutrition values are per serve
This Zucchini, carrot and corn pancakes published first on: Super Food Ideas, Images by: Ben DearnleyYou May Also Like
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