Name: Zucchini cakes with lemon prawns
Prep time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 500 gram packet raw peeled prawns with tails on (available frozen from supermarkets); 1/2 teaspoon finely grated lemon rind; 1 tablespoon vegetable oil; 50 gram baby lettuce leaves or mesclun; 1 green onion (green shallot), sliced thinly diagonally; 2 teaspoon 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; 1/2 teaspoon bicarbonate of soda; 1/3 cup (50g) self-raising flour; 1 tablespoon vegetable oil

Ingredients

500 gram packet raw peeled prawns with tails on (available frozen from supermarkets)

1/2 teaspoon finely grated lemon rind

1 tablespoon vegetable oil

50 gram baby lettuce leaves or mesclun

1 green onion (green shallot), sliced thinly diagonally

2 teaspoon 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

1/2 teaspoon bicarbonate of soda

1/3 cup (50g) self-raising flour

1 tablespoon vegetable oil

Method

Zucchini cakes

1.Preheat oven to 120°C (100°C fan-forced).

2.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.

3.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.

4.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.

Zucchini cakes with lemon prawns

5.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.

6.Combine remaining oil, lettuce, green onion, juice and a little salt and pepper In a large bowl; toss gently.

7.Overlap three Zucchini Cakes per serve on plates; top with salad and prawns.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Zucchini cakes

Zucchini cakes with lemon prawns

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