Zucchini cakes with lemon prawns

Name: Zucchini cakes with lemon prawns
Total time: 30 min
Ingredients: 500 grams packet raw peeled prawns with tails on (available frozen from supermarkets); 1/2 teaspoon finely grated lemon rind; 1 tablespoon vegetable oil; 50 grams 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; 1/2 teaspoon bicarbonate of soda; 1/3 cup (50g) self-raising flour

www.nzwomansweeklyfood.co.nz

Zucchini cakes with lemon prawns | Quick & healthy dinner recipe | Australian Women's Weekly

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

Share this recipe:

Ingredients

500 grams packet raw peeled prawns with tails on (available frozen from supermarkets)
1/2 teaspoon finely grated lemon rind
1 tablespoon vegetable oil
50 grams 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
1/2 teaspoon bicarbonate of soda
1/3 cup (50g) self-raising flour