Zucchini Cakes With Red Pepper Puree'

• 2 eggs
• 1 large garlic clove
• 12 teaspoon salt
• 3 cups grated zucchini, unpeeled
• 14 cup parmesan cheese
• 12 cup self raising flour
• oil
• 1 onion, finely chopped
• 1 garlic clove, chopped
• 1 large red capsicum
• 1 tablespoon butter or 1 tablespoon oil
• 1 cup water

1. In a medium sized bowl beat the eggs to combine white and yolks.
2. Crush the garlic clove into the salt and add the paste to the eggs.
3. Mix again.
4. Add the firmly packed grated zucchini and the parmesan cheese, then stir in enough self raising flour to make a batter of fritter consistency.
5. Drop batter into hot oil 5 mm deep, a TBSP at a time to make small cakes.
6. Turn when golden brown.
7. Lower heat if nescessary and cook until centres are firm.
8. serve with the following sauce.
9. RED PEPPER PUREE'.
10. finely chop onion, garlic, and capsicum.
11. Saute' in the butter or oil until transparent.
12. Add water, cover, and cook for 10 minutes, until tender.
13. Puree' then press through a sieve.
14. Boil down to thicken, if nescessary, then season carefully and serve hot.

eggs, garlic, salt, zucchini, parmesan cheese, flour, oil, onion, garlic, red capsicum, butter, water

Taken from www.food.com/recipe/zucchini-cakes-with-red-pepper-puree-345319 (may not work)