Zucchini and cottage cheese cakes

Here are some delightful little 'cakes' that we had for brunch last weekend. I had a large bag of zucchinis (courgettes) in the fridge and I wanted to use them up, but in a way that our guests and the little people would enjoy. The result was zucchini and cottage cheese cakes. The zucchini gave these cakes a lovely lightness and the cottage cheese provided a wonderful tang. I served them warm with bacon, grilled tomatoes, chopped avocado and toast along with some other brunchy things. It was yummy and worth skipping breakfast for.

What you'll need

Makes 30 medium-sized cakes

2 x medium zucchinis, grated and drained of 'juice'
4 eggs, separated
1/2 cup self-raising flour
1/2 cup milk
1 3/4 cups cottage cheese
1 cup grated cheese (I used gouda)
2 tablespoons chopped chives or eschallots
Salt and pepper
Butter for frying

What to do

Place egg yolks, flour and milk in a bowl and mix until smooth.

Add the zucchini, cottage cheese, grated cheese, chives/eschallots and season well with salt and pepper. Stir well to combine.

Place the eggwhites in a large bowl and beat with electric beaters until they are stiff. Gently fold through the zucchini mixture.

Heat a frying pan (I used two at the same time) over medium heat. Add a teaspoon of butter and melt until it is foamy. Dallop in tablespoons of the mixture. Cook until you see bubbles rising on one side of the cakes, then flip and cook the other side. Both sides should be golden brown. Cook in batches, keeping the cakes in a warm oven.

Serve warm with bacon, roasted tomatoes and some chopped avocado. Delicious!