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Zucchinicakes with yogurt-chives-tomato sauce Recipe

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This recipe for Zucchinicakes with yogurt-chives-tomato sauce, by , is from Pioneer Potluck! , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Clarissa Lerchenfeld Keller


Ingredients for sauce:

15oz whole milk plain yogurt
2 midsize tomatoes
1 bundle of chives
Salt (best herbal salt), pepper

Ingredients for cakes:

27oz Zucchini
1 midsize onion
3 large eggs
Oil, salt, pepper
2 tbsp flour (only if needed). If you donít use the flour, this dish is gluten free

Dice tomatoes, mix into yogurt, cut chives into small pieces and mix into yogurt-tomato mix. Add salt and pepper. Cover and put into fridge.

Chop the zucchini, best in food processor, so that they are very small pieces and a bit squishy. To get all the zucchini water out you need to put the mass into a clean kitchen towel and squeeze hard. Repeat that until no more water comes out. This is very important if you want to leave out the flour to make the dish gluten-free. Dice the onion.
Mix Zucchini and onions together and add the eggs. If the mix is still too wet, add the flour. Add salt and pepper.
Heat up oil to medium heat in a frying pan and add Zucchini mix in several small heaps (best use a soup ladle). Fry at medium heat until they are golden brown on both sides.

Serve hot or cold with tomato-yogurt-chives sauce.




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