Zucchini Pancake With Wasabi Cream

  • cooking time
    10 m
  • calories per serve
    58 cal
  • serves
    25
1 medium
zucchini grated (120g)
1 1/4 cups
self raising flour (185g)
1
egg lightly beaten
1 can
NESTLÉ CARNATION Light & Creamy Evaporated Milk (375ml)
1 tbsp
chopped parsley
spray oil for cooking
2 tsp
wasabi
1/2 cup
light sour cream (120g)
100 g
smoked salmon
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
38 g
244
3
18
9
73
22
117
Average Quantity
per:
100 g
642
8
47
24
192
58
308

Method

  1. rinse zucchini in cold water, drain and squeeze out excess water.

  2. sift flour into a medium bowl; make a well in the centre, add combined egg, NESTLÉ CARNATION light & creamy cooking milk, parsley and prepared zucchini; stir until well combined.

  3. heat a frying pan over medium heat; spray with oil. place 1 tablespoonful of mixture into pan, cook until bubbles appear on the surface; turn, cook 1 minute or until golden.

  4. combine wasabi and sour cream, spread a teaspoonful of mixture over pancakes, top with smoked salmon.

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