Zucchini & Feta Pancakes with Cherry Tomato Basil Salad
Description
Embrace the joy of cooking with these light and savory Zucchini & Feta Pancakes, accompanied by a refreshing Cherry Tomato Basil Salad.
This meal is a perfect symphony of flavors, combining the saltiness of feta with the freshness of zucchini and the tangy sweetness of cherry tomatoes.
Ideal for a family brunch or a cozy dinner, it's a testament to how simple ingredients can create a feast for the senses. Ready in about 40 minutes, it's a delightful way to celebrate the essence of fresh produce.
Method
Step 1
Preheat your oven to 160ºC/140ºC fan-forced. Start by washing and grating the zucchinis. Crack and lightly whisk the egg. Cut the cherry tomatoes into halves, juice the lemon, and gently tear the basil leaves, setting a few aside for garnish.
Step 2
Crumble three-quarters of the feta cheese and mix with the grated zucchini, plain flour, and egg in a large bowl. Season with a little pepper and mix until well combined. Shape the mixture into small pancakes, pressing firmly so they hold together.
Step 3
Warm a bit of olive oil in a large frying pan over medium heat. Add the pancakes and fry for about 3-5 minutes on each side, or until they're golden and crisp. Transfer them to a baking tray lined with paper and keep them warm in the oven. In the same pan, add a touch more olive oil and lightly fry the remaining feta cheese until golden.
Step 4
For the salad, whisk together olive oil, lemon juice, and balsamic vinegar in a small bowl. In a larger bowl, combine the mixed salad greens, cherry tomatoes, and torn basil leaves. Drizzle the dressing over the salad, tossing gently to coat.
Step 5
To serve, plate the Zucchini & Feta Pancakes with the golden feta on top. Accompany each serving with a generous helping of the Cherry Tomato Basil Salad. Garnish with pine nuts if desired for an added texture.
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Categories
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