chicken zucchini cakes

Chicken zucchini cakes

This savory cake is perfect for a meal on the complete and balanced thumb: vegetables, a little meat, and as a starchy paste. And it will be less than a sandwich crumbs! 

It can also be used on a food tray at a cocktail or aperitif.

For 6 people: 

• 1 medium zucchini (about 300 g) 
• 150 g chicken breast (eg the remains of a roasted chicken) 
• 150 g flour 
• 3 eggs 
• 10 cl of milk 
• 1 tablespoon mustard 
• 1 packet of yeast 
• 2 tablespoons chopped chives 
• salt and pepper 
• 1 teaspoon pine nuts

Method :

• Beat the eggs with mustard. 

• Gradually add the flour and yeast. 

• Dilute with milk. 

• Salt and pepper, add the chives. 

• Preheat oven to 180 ° C. 

• Wash zucchini and grate it over the bowl of dough (if possible leaving the skin to give the color). 

• Cut the chicken into small cubes. Stir thereof to the dough. Mix. 

• Pour into a cake pan (greased if necessary). Spread over the pine nuts. 

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