Beat eggs until frothy.
Beat in sugars, oil and vanilla. Continue beating until thick.
Stir in loosely packed bananas (or zucchini) and flour, sifted with cinnamon, soda, salt and baking powder.
Fold in nuts.
Pour into 2 oiled and floured 8 x 4 1/2 x 3-inch loaf pans.
Bake in preheated 350\u00b0 oven for 1 hour.
Glass loaf pans are preferred.
(If you reduce heat the last 10 to 15 minutes to 325\u00b0, the loaves won't burn on top.)
archment paper.
Coarsely grate zucchini. Squeeze out excess moisture from
Combine potato, tuna, zucchini, carrot, cheese, parsley and lemon juice. Season. Shape into 10 patties, coat in breadcrumbs then chill for 20 mins.
Heat oil in a large frying pan over medium heat. Working in batches, cook patties for 3-5 mins per side, until golden. Drain on paper towels. Serve with green beans and lemon wedges.
Combine Bisquick, cheese, salt, eggs, zucchini and onion in a mixing bowl.
Blend well. Melt butter in a large skillet.
Spoon heaping tablespoons of zucchini mixture into skillet.
Fry for 3 to 5 minutes per side, until golden brown.
Place browned patties on a paper towel.
Add more butter to skillet when necessary for additional batches.
Serves 5 to 6.
Marina Sauce: See Recipe #30903.
Pat the zucchini with paper towels to remove excess moisture. Combine with the ground beef, onion, dill, cream cheese, eggs and flour in a bowl. Season and form into 12 patties.
Heat the oil in a frying pan on medium and cook patties for 4 mins each side, until golden and cooked through. Serve with mashed potato and lemon wedges.
o 2 days ahead).
For Zucchini Fritters: Lightly salt the grated
Blend or process tofu until smooth; transfer to a large bowl and add rice, zucchini, onion, breadcrumbs, rosemary, sage, walnuts, eggs, parsley and garlic; mix well and shape into 12 patties.
Heat the oil in a large pan, preferably non-stick and cook in batches for about 3 minutes on each side or until browned and heated through; drain on absorbent kitchen paper.
Serve with the lemon wedges, salad greens or baby spinach leaves and Greek yoghurt or tzatziki.
NOTES: 2/3 cup (130g/just over 4oz) raw brown rice is needed for this recipe.
After grating the zucchini, squeeze out as much liquid as possible with hands. Combine zucchini, onion, parsley, cheese and 1 cup bread crumbs with salt, pepper and eggs. Shape into patties and brush with melted butter. Bake in a 350 degree oven for 30 to 40 minutes or until golden brown. You can fry these patties in a skillet with butter.
br>Meanwhile, quickly mix the zucchini with the flour, eggs, salt
Preheat oven to 350* After grating zucchini, squeeze out as much liquid as possible with hands.
Combine zucchini, onion, parsley, cheese and 1 cup bread crumbs with salt, pepper and eggs.
Shape into patties and cover with fine bread crumbs.
Place on well greased cookie sheet and brush with melted butter.
Bake for 30-40 minutes or until golden brown.
You can fry these patties in a skillet with butter, if desired.
Grate zucchini, no need to peel or
Mix the biscuit mix with the grated Parmesan cheese.
Add a dash of pepper and the beaten eggs.
Fold in the zucchini.
Melt butter or margarine in skillet over medium heat.
Use 2 tablespoons of batter for each patty and fry the patties, 4 at a time, until golden brown.
Makes 12 patties.
mix together the cooked potato, zucchini, egg, onion, mint leaves, feta
Heat oil (1/2-inch) in skillet to 375\u00b0.
Mix zucchini, cheese, parsley, garlic, egg, salt and pepper.
Stir in Bisquick or Jiffy mix.
Drop by rounded tablespoonfuls into hot oil.
Fry until golden brown, about 1 minute on each side.
Drain.
Makes approximately 1 dozen patties.
Can substitute shredded carrots for the zucchini.
ith cold water. Set aside for 10-15 mins, until most
edium heat. Cook and stir zucchini, onion, and garlic in hot
Fry the potatoes in batches for 5-6 mins then take
Beat baking mix, margarine, garlic salt and eggs with hand beater until blended.
Stir in zucchini and green onions.
Grease heated griddle to 400\u00b0.
For each patty, spoon 1/4 cup mixture onto hot griddle and spread slightly.
Cook patties until dry around edges.
Turn and cook other side until golden brown.
Top each patty with dollop of sour cream, if desired.
Combine zucchini, egg, carrot, onion, cheese, green pepper, 1/4 cup flour and salt and pepper and mix well.
Shape this mixture into patties, whatever size you choose and coat them with a mixture of 1/4 cup flour and 1 1/2 cups cornflake crumbs.
Fry patties in a skillet with hot oil until brown.
Beat egg, add grated zucchini, cheese, Bisquick and seasoning. Mixture will be sticky.
Shape into patties 3 inches in diameter. Drop gently into skillet which has 1/2 inch hot oil.
Flatten as patties begin to fry.
Cook until lightly brown, drain on paper towel.