Zucchini/Courgette-potato-parmesan invisible cakes

Ingredients for 3

• 10g butter
• 35 g flour
• 5g of baking powder
• 1 egg
• 50g of milk
• salt pepper
• ⅛ teaspoons of coriander, mace & nutmeg
• pinch of cayenne pepper and ground thyme
• 300 g zucchini
• 100 g of potatoes
• 1/2 onion
• 35 g parmesan

Preparation

1. Grate the parmesan cut into cubes for 30 seconds speed 10. Set aside

2. Melt the butter 2 min. speed 2

3. Add the egg, milk, flour, baking powder, salt, pepper and spices, mix 1 min. speed 4, the batter is ready

4. Peel the zucchini, potatoes and onion and thinly slice with a mandolin

5. Select the reverse speed 2 function, gradually add the sliced courgette and potatoes, dropping them through the hole in the lid to coat them well with the batter

6. In muffin tins, place the batter coated vegetables then sprinkle with Parmesan

7. Bake 22 minutes at 200 °C