Zucchini cakes with lemon prawns
Photographer: Louise Lister. Stylist: Yael Grinham
Zucchini cakes with lemon prawns
INGREDIENTS
500g packet raw peeled prawns with tails on (available frozen from supermarkets)
½ teaspoon finely grated lemon rind
1 tablespoon vegetable oil
50g baby lettuce leaves or mesclun
1 green onion (green shallot), sliced
thinly diagonally
2 teaspoons lemon juice
zucchini cakes
4 medium (480g) zucchini, grated coarsely
1 medium (200g) desiree potato, grated coarsely
2 medium (600g) corn cobs, kernels removed
2 eggs, beaten lightly
½ teaspoon bicarbonate of soda
1/3 cup (50g) self-raising flour
1 tablespoon vegetable oil
METHOD
Zucchini cakes
Preheat oven to 120°C (100°C fan-forced). Using a clean tea towel or absorbent paper, squeeze excess liquid from zucchini and potato until as dry as possible. Combine zucchini and potato in a medium bowl with corn, egg, soda and flour. Season with salt and pepper. Heat some of the oil in a large non-stick frying pan; place rounded tablespoons of zucchini mixture into pan, pressing down slightly with the back of a spoon.
Cook, in batches, until browned both sides and cooked through. Transfer to an oven tray and place, uncovered, in the oven to keep warm. Repeat with remaining oil and zucchini mixture to make 30 cakes.
Combine prawns, rind and half the oil in a large bowl. Season with salt and pepper. Heat the same frying pan over a high heat. Cook prawns, turning, until changed in colour and just cooked through.
Combine remaining oil, lettuce, green onion, juice and a little salt and pepper in a large bowl; toss gently.
Overlap three Zucchini Cakes per serve on plates; top with salad and prawns.
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