Lunch

Zucchini pancake with wasabi cream is for Lunch.

Zucchini pancake with wasabi cream takes 15 minutes to prepare.

Zucchini pancake with wasabi cream takes 10 minutes to cook.

Zucchini pancake with wasabi cream makes 4 servings.

The ingredients for Zucchini pancake with wasabi cream are:

1 zucchini -- grated
1 1/4 cup self-raising flour
1 medium egg
375ml can of low-fat evaporated milk
1 tbsp parsley -- chopped
salt, pepper
2 tsp wasabi
1/2 cup light sour cream

Garnishes:
smoked salmon
proscuitto
ham
char-grilled vegetables

Here is how you make Zucchini pancake with wasabi cream:

1. Sprinkle salt over zucchini and stand 10 minutes. Rinse in cold water, drain and squeeze out excess water2. Sift flour into bowl, make a well in the centre, add egg, evaporated milk, salt, pepper, parsley, zucchini. Stir in flour gradually until well mixed.3. Heat pan over low heat, grease lightly. Place tablespoonful of mixture into pan and cook until golden. Turn and cook other side.Combine wasabi with sour cream, spread teaspoonful of mixture over pancakes. Top with garnishes.Number of Servings: 4Recipe submitted by SparkPeople user MOONSCRIBE.

The nutritional information for Zucchini pancake with wasabi cream is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 249.3

• Total Fat: 3.0 g
• Cholesterol: 54.9 mg
• Sodium: 131.4 mg
• Total Carbs: 41.6 g
• Dietary Fiber: 1.1 g
• Protein: 13.0 g