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MHC Recipe

Zucchini Cakes with Arugula Salad

Zucchini Cakes with Arugula Salad
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Prep Time: 10 minutes
Cook Time: 3 minutes
Course: Main Course
Servings: 4 click to scale

Ingredients

Zucchini Cakes

  • 1 ea zucchini medium size (8 oz total)
  • 2 ea shallots peeled
  • 4 oz all purpose flour
  • 1 tsp Crushed Garlic Cloves
  • 2 oz low fat feta cheese
  • 3 ea egg large
  • 1/8 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 1/4 tsp canola oil

Arugula and Tomato Salad

  • 1 oz baby arugula
  • 1 Tbsp fresh mint chopped
  • 1/2 oz black pitted olives
  • 1.5 Tbsp fresh lemon juice
  • 5 oz grape tomatoes halved
  • 3 tsp extra virgin olive oil

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Instructions

  • Grate the zucchini using a box grater. Thinly slice shallots and crumble the feta cheese.
  • In a bowl, whisk to combine egg, flour, feta and garlic. Squeeze any excess liquid from the grated zucchini and fold into the egg/flour mixture. Season with salt and pepper.
  • Heat 1/4 tsp of canola oil in a pan and add 2 1/4 oz of zucchini batter to the pan. Use a ring mold if you can and lightly press down to form a little cake. Cook on each side for 3 minutes until golden. Serve hot
  • In a bowl, combine the cherry tomatoes, lemon juice, mint, olives and olive oil. Add arugula and toss to coat. Serve 2 oz next to the fritters.

Chef Tips

Portion size: 2 fritters, 2 oz of Arugula Salad

Nutrition

Serving: 1ea | Calories: 267kcal | Carbohydrates: 28g | Protein: 13g | Fat: 12g | Saturated Fat: 3g | Sodium: 227mg | Fiber: 2g
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