Zucchini, Pumpkin and Feta Cakes Recipe
These small veggie cakes are loosely based on our zucchini slice and have a similar moist, soft texture. The grated zucchini and egg base contains chunks of pumpkin and feta cheese and tasty pieces of sundried tomato. The cakes are great for lunchboxes and reheat well. We serve them cold, warm or hot—on their own, or with a relish.
You will need about 200g pumpkin to yield the 160g of peeled, deseeded pumpkin used in this recipe. If you have leftover cooked pumpkin, potato or sweet potato any of these could be used in place of the raw pumpkin. Roasted vegetables could be added to the mixture without any pan-frying; boiled or steamed vegetables could be briefly pan-fried to boost their flavour.
Makes 7 individual-serve cakes.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
1 teaspoon (5ml) oil
160g peeled, deseeded pumpkin cut into small dice (about 1 1/4 cm cubes)
1/2 medium onion, peeled and finely diced
275g (about 1 medium-large) zucchini
30g (about 4-5 pieces) sundried tomatoes in oil
65g (1/2 cup) cooked rice
40g (1/3 cup, lightly packed) grated tasty cheddar cheese
Salt and pepper
75g (1/2 cup) self-raising flour
2 large eggs (we use eggs with a minimum weight of 59g)
30ml (1 1/2 tablespoons) oil
80g feta cheese, crumbled (equivalent to a piece of feta about 4cm by 2cm by 2cm)
Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced).
Heat 1 teaspoon oil in a heavy-based, non-stick frying pan over high heat. When the oil is hot, add the pumpkin and reduce heat to medium. Cook, stirring occasionally, until the pumpkin has lightly browned (about 10 minutes).
Add the onion to the pan and increase heat to medium-high.
Cook, stirring, until the onion has softened and lightly browned (about 3 minutes). Remove pan from the heat and transfer mixture to a large bowl. Set aside to cool for about 15-20 minutes.
Cut seven pieces of baking paper about 13cm square. Grease seven holes of a muffin pan (1/3 cup capacity holes). Line the muffin holes with the baking paper squares. © exclusivelyfood.com.au
Wash zucchini, discard ends, and grate. Squeeze handfuls of grated zucchini over sink to remove excess liquid (this prevents the cakes from being too wet).
Drain sundried tomatoes and finely chop.
Add zucchini, tomato, rice, cheddar cheese, salt and pepper to the cooled pumpkin mixture.
Stir until ingredients are just combined. Add flour and stir until just combined.
Use a fork to beat eggs and 30ml (1 1/2 tablespoons) oil together in a small bowl. Add egg mixture to zucchini mixture and stir until just combined. Gently fold in feta cheese.
Spoon mixture evenly among prepared muffin holes.
Bake for about 30 to 35 minutes, until the cakes are golden brown and firm to the touch (if your oven is not fan-forced, bake the cakes on the centre shelf of the oven so they cook evenly).
Serve straight from the oven or store in a covered container in the refrigerator until required. Suitable to reheat. © www.exclusivelyfood.com.au