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Zucchini and prawn cake in el varoma

Fishes54 minutes2-3 people269 calories
1/52/53/54/55/5 (2 votes)
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By Mayra Fernandez Joglar

With this zucchini and prawn cake you will get a very complete recipe based on vegetables, fish and eggs. A kind of delicious salty flan that the little ones eat it wonderfully.

The truth is that these types of preparations are very easy to make and the combinations are endless. This time we have encouraged ourselves with zucchini and prawns which are easy to find ingredients throughout the year.

If you like this type of preparation, I recommend that you take a look at this mushroom and tuna cake or to this other of leek and prawns. They are very similar but with other ingredients to make your more varied diet.

Zucchini and prawn cake in el varoma

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You can make this delicious savory cake in the varoma and forget about turning on the oven.

Zucchini and prawn cake in el varoma
  • Mayra Fernandez Joglar
  • Recipe type: Fish
  • Calories: 269
  • Rations: 2-3
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 200 g of zucchini
  • 50 g onion
  • 25 g olive oil
  • 200 g of peeled prawns
  • 15 g bread crumbs
  • 100 g of cream for cooking
  • 2 eggs
  • 1 tablespoon (coffee size) homemade vegetable concentrate
  • Sal Island
  • Pepper

Preparation

  1. We wash the zucchini well, dry it and cut it large. We bite during 3 seconds, speed 4. We drain the zucchini well with kitchen paper and reserve.

  2. Without washing the glass we put the onion, we chop it during 3 seconds, speed 5. We lower the pieces towards the blades.

  3. We pour the oil and poach during 5 minutes, 120º, speed 1.

  4. We take the opportunity to clean the prawns, discarding the heads and skins. You can use them to prepare a rich broth or stock.

  5. After the time, add the chopped and well drained zucchini. We cook for 2 minutes, 100º, speed 1.

  6. With the help of a fine mesh strainer, we drain the contents of the glass. And we dispose of all the liquid.

  7. Without washing the glass, we put the eggs, the cream and the teaspoon of homemade concentrate. We beat during 30 seconds, speed 3.

  8. Add the bread crumbs and beat again for 15 seconds, speed 3.

  9. Add the zucchini mixture that we had draining. Also the prawns cut into 3 or 4 pieces. Season and mix during 10 seconds, speed 2.

  10. We pour the content into a slightly greased 500 cc mold. We cover it with aluminum foil and close it tightly by squeezing the edges so it cooks perfectly. We place it in the varoma and close the lid tightly.

  11. We fill the glass up to the second mark with hot water, place the varoma in its position and program 45 minutes, varoma temperature, speed 2.

  12. After the time has elapsed, we open the varoma being careful not to burn ourselves with the steam and we check if the cake is cooked. If it is not, we can extend the cooking for another 5 minutes.

  13. Afterwards, we let cool inside the mold. When unmolding, we pass a knife to help detach the edge but being careful not to spoil the mold and we turn it over on a tray or a nice plate.

  14. We can serve it immediately or reserve it in the fridge.

Do you want to know more about this zucchini and prawn cake in el varoma?

This type of savory cakes I love them because they are easy for me to make and above all, very convenient to organize the weekly menu.

Furthermore, this it is steamed in the varoma, so you can take advantage when you are making broth, soup or other long preparation for tiered cooking.

Speaking of harnessing, don't ever throw heads and skins away. You can make a fumet delicious to prepare a rice, a marmitako or any other fish recipe.

You can use mold that you like best but that is not very big. I have a silicone one with a 1/2 liter capacity (500 cc) that is perfect for this type of preparation.

When serving it, you can accompany it with mayonnaise sauce or homemade pink sauce. It's doing great.

And to do a cool summer menu You just have to prepare a vichysoisse, a good salad for the center and a fruit for dessert. I assure you that you will have a balanced lunch or dinner.

Do you know what is the trick to make it perfect for you?

The secret to making the zucchini and shrimp cake with varoma come out perfect is in drain the zucchini well.

I like to do it twice, that is, when I chop them I put them between sheets of kitchen paper and I withdraw as much water as possible.

Once poached, I also drain them well, along with the onion, so they don't carry neither water nor too much oil.

By the way, the "little juice" they release is very small, but if you want you can take advantage of it to add it to a vegetable cream or rice.

More information - Mushroom and tuna cake / Leek and prawn cake

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Discover other recipes of: Easy, Seafood, Varoma Recipes

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  1.   M Carmen said
    ago 5 years

    Good morning Mayra
    This recipe is sure to be delicious
    But I want to make it with the egg white and gelatin, how much should I put and how to say hello and thank you always for sharing your recipes

    Reply to M Carmen
    1.    Mayra Fernandez Joglar said
      ago 5 years

      Hello M Carmen:
      I had thought about making a vegan egg with flax to replace chicken eggs, but the truth is, I have never tried it with white and gelatin.
      The flax egg is very easy to make:
      For this recipe you have to crush 20 g of flax for 10 seconds, speed 10. Remove and reserve in a cup.
      Heat 90 g of water for 3 minutes, 37º, speed 1.
      Pour the water over the crushed seeds and stir with a spoon.
      Let stand about 10 minutes, stirring from time to time.
      You will see that little by little it takes on texture and at the end it is like a dense cream.

      I hope you cheer up and tell us!

      A fat kiss!!

      Reply to Mayra Fernández Joglar
  2.   Eve said
    ago 5 years

    I know it's not the same, but could you substitute the prawns for surimi or tuna?

    Reply to eva
    1.    Mayra Fernandez Joglar said
      ago 5 years

      Hello Eva:
      Sure!! You just have to make sure that the tuna is well drained so as not to add more moisture to the cake.

      Regards!!

      Reply to Mayra Fernández Joglar