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Zucchini cakes with slow-roasted tomatoes & lemon creamed spinach
Zucchini cakes with slow-roasted tomatoes & lemon creamed spinach
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Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
180 minutes
Brunch: Crunchy fritters, sweet tomatoes, and wilted spinach.
Ingredients:
  • 8 roma tomatoes, quartered
  • 45.50 gm extra virgin olive oil
  • 30.00 ml balsamic vinegar
  • 10.00 gm caster sugar
  • 500g (about 4 medium) zucchini, coarsely grated
  • 225g (1 1/2 cups) self-raising flour, sifted
  • 1.25 gm ground nutmeg
  • 125ml (1/2 cup) milk
  • 3 eggs, lightly whisked
  • 80ml (1/3 cup) olive oil
  • 2 bunches English spinach, ends trimmed, washed, dried
  • 250ml (1 cup) pouring cream
  • 31.50 gm fresh lemon juice
  • 20.00 ml finely grated lemon rind
Instructions:
  • Preheat the oven to 160°C. Arrange the tomatoes in a large roasting pan in a single layer. Drizzle with oil and vinegar, then sprinkle with sugar. Season with salt and pepper. Roast for 1 1/2-2 hours until tomatoes start to shrivel and reduce in size by half. Let cool before using.
  • Lower the oven temperature to 120°C. Squeeze out excess moisture from the zucchini using your hands in a colander. In a large bowl, mix the zucchini, flour, and nutmeg. Create a well in the center and add the milk, egg, salt, and pepper. Stir well to combine.
  • In a large frying pan over medium heat, heat 1 1/2 tablespoons of oil. Spoon 4 large dollops of the zucchini mixture into the pan. Cook for 3 minutes on each side until golden and fully cooked. Transfer to an oven-proof plate, cover loosely with foil, and keep warm in the oven. Repeat this process with the remaining oil and zucchini mixture in two more batches, making sure to reheat the pan between batches.
  • Heat a large saucepan over medium-high heat. Add spinach and cover, cooking for 3-4 minutes until the spinach wilts. Transfer spinach to a colander, keeping the cooking liquid in the pan, and press down with a wooden spoon to remove excess liquid.
  • - Bring reserved cooking liquid to a boil over high heat for 2-3 minutes until slightly reduced. Add cream, lemon juice, and lemon rind. Cook for 4-5 minutes until thickened. Stir in spinach and season with salt and pepper. Mix well.
  • Plate the zucchini cakes and generously heap with the flavorful spinach mixture and roasted tomatoes. Enjoy!

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