Zucchini and corn breakfast cakes

Zucchini and corn breakfast cakes


Makes two big cakes
1 x zucchini, chopped small
1 x egg, whisked
1/4 cup of cooked sweetcorn
1/2 cup of wholemeal flour
1/3 cup of skinny milk
Pinch of salt

Put the zucchini in a frying pan with spray oil and cook until softening.

Mix together egg, milk, flour and salt and then add the corn and zucchini.

Place springform rings (approx. 5 inches wide) onto a oil sprayed frying pan and then spoon the ingredients into the rings and brown for five minutes until bottom is firm and the transfer to a tray with baking paper and put in the oven for 20 mins.

Serve with avocado and ocean trout with a squeeze of lemon and a dollop of sour cream.


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