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Crystal Sanders
Potato zucchini cake with paprika salad
A tasty recipe. The vegetarian main course contains the following ingredients: solid potatoes (washed), zucchini (crops), wholemeal flour, baking powder, olive oil, spicy cheese ((30), grated), eggs (split), peppers (halved) and red wine vinegar.
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Potato and zucchini in kitchen machine coarse grating, drain in colander, sprinkle with 1 tsp salt and pepper and press out as much moisture as possible.
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Bake potatoes, zucchini, flour and baking powder together.
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Stir in 2 tbsp oil, cheese and egg yolks.
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Proteinise protein in fat-free bowl with pinch of salt, carefully remove with spatula through potato casserole mixture and completely add in cake-covered cake mold.
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Cake in the middle of oven in 45 min.
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In the meantime roast pepper at the bottom of the oven for about 20 minutes.
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Put the pepper in a bowl, cover it with plastic wrap and let it cool down.
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Remove with a sharp blade blackened skin of paprika under running water (the skin is easily released).
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Cut bell pepper into strips, sprinkle with salt and pepper and sprinkle with vinegar and the rest of oil.
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Cut the potato zucchini cake into eight thick slices and serve with pepper salad..
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Nutrition
430Calories
Sodium24% DV575mg
Fat26% DV17g
Protein44% DV22g
Carbs16% DV47g
Fiber56% DV14g
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