Zucchini Pancakes With Gorgonzola Sauce - cooking recipe

Ingredients

1 oz chopped almonds
3 None medium eggs, separated
1 1/4 lbs zucchinis, 1 lb grated, the rest thinly sliced
1/3 lb oat flour
1/3 cup all-purpose flour
2-3 tbsp sunflower oil
1 1/3 tbsp butter
1 cup vegetable stock
1 cup milk
1/3 lb gorgonzola cheese
1 tsp lemon juice
1 pinch ground nutmeg
1 tbsp olive oil
1 None red onion, peeled and cut into half rings
1 clove garlic, finely sliced
2-3 stems thyme, leaves removed

Preparation

Toast the almonds in a pan until they are golden brown, then set aside to cool. Whisk the egg whites in a bowl until they form stiff peaks. Beat the egg yolks. In a separate bowl, mix the almonds, grated zucchini, oat flour, egg yolks and 1/4 cup of the flour. Season, then fold in the egg whites. Divide the mixture into 12 evenly sized portions and shape them into patties. Heat the sunflower oil in a large non-stick frying pan and fry the patties for about 4 mins, turning, until browned on both sides. Remove from the pan and keep warm.
To make the sauce: Melt the butter in a saucepan, then stir in the remaining flour. Pour in the stock and the milk and bring to a boil. Lower the heat, then add the cheese and simmer for about 5 mins, stirring. Season, adding lemon and nutmeg to taste.
Heat the olive oil in a frying pan and add the onion, garlic, thyme leaves and zucchini slices. Saute for 4-6 mins, turning, then season. To serve, divide the patties and sliced zucchini between 4 plates and drizzle the sauce on top.