Snack squash cake with cottage cheese
Composition / ingredients
8
Servings:
Step-by-step cooking
Step 1:
Prepare the products. Wash the greens and vegetables.
Step 2:
Grate the zucchini on a coarse grater, add salt, mix, let stand for 10 minutes.
Step 3:
Drain the released juice. Add eggs, salt and mix.
Step 4:
Pour flour and baking powder into the zucchini. Mix everything well.
Step 5:
In a preheated frying pan with vegetable oil, fry the squash pancakes until golden brown.
Step 6:
Filling. Pass the garlic through the press.
Step 7:
Wash the greens, dry them and chop them finely.
Step 8:
Combine cottage cheese, garlic and herbs.
Step 9:
Mix well until smooth.
Step 10:
Grease pancakes with cottage cheese filling and stack on top of each other. Decorate the top of the cake with cherry tomatoes and herbs.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Zucchini - 23 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Cottage cheese "vitalinia" - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Garlic - 143 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Baking powder - 79 kcal/100g
- Arugula - 25 kcal/100g
- Cherry tomatoes - 15 kcal/100g
