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Lamb mini-cake with olives and zucchini


As a starter or as an aperitif, surprise your guests with these delicious lamb mini-cake with olives and zucchini.

A recipe as easy as it is quick to make!

Ingredients for 4 persons :

  • 150 g small dicelamb (shoulder or leg)
  • 1 courgette
  • 250g of flour
  • 4 eggs
  • 1 packet of dry yeast
  • 5 cl of olive oilolive
  • 10 cl of milk
  • 80 g black or green olives
  • 30 g grated Emmental
  • Salt and pepper

Mini lamb cake with olives and zucchini

Preheat the oven to 180 ° C (th. 6).

  • Sear the diced lamb over high heat for 2 min with a drizzle of olive oil and the diced zucchini.
  • Season with salt and pepper.

In a salad bowl,

  • Combine the flour, eggs, baking powder, oil, milk with a mixer, then add the coarsely chopped olives, Emmental and the lamb / zucchini mixture.
  • Fill to 3/4 of the buttered and floured molds.
  • Bake for 15 min.

Enjoy your meal !

Photo credit: © N. Louis

Video: zucchini cake (October 2020).