Squash Pancakes
Sample Dishes from Turkish Cuisine
Squash Pancakes (Mücver)
| Ingredients | Measure | Amount |
| Summer squash | 3 medium size | 500 grams |
| Onion | 2 medium size | 120 grams |
| Dill | 2 bunches | 40 grams |
| Flour | 2/3 cup | 75 grams |
| Eggs | 2 | 100 grams |
| Cheese (shredded) | 2/3 cup | 80 grams |
| Salt | 1 teaspoon | 6 grams |
| Black pepper | ½ teaspoon | 1 grams |
| Soda | ¼ teaspoon | 0.6 grams |
| Olive oil (absorbed in frying) | 4 tablespoon | 40 grams |
Preparation
Wash the squash,
remove the stems and grate. Peel, wash and finely chop the onions. Add the onions,
flour, eggs, cheese, dill and soda to the squash and mix throughly. Grease a
non-stick pan and heat. Place a spoonful of the batter at a time, flatten the
cakes out and brown both sides.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 182 cal |
| Protein | 6.6 g |
| Fat | 11.1 g |
| Carbohydrates | 14.6 g |
| Calcium | 108 mg |
| Iron | 0.98 mg |
| Phosphorus | 113 mg |
| Zinc | 1 mg |
| Sodium | 467 mg |
| Vitamin A | 857 iu |
| Thiamine | 0.06 mg |
| Riboflavin | 0.09 mg |
| Niacin | 0.97 mg |
| Vitamin C | 11 mg |
| Cholesterol | 84 mg |
Notes
It is known throughout
the country. In general, the pulp which is removed when preparing stuffed squash
is used. Served at lunch or dinner as a second course following the meat dish.
The same recipe can also be baked in oven. For this, a 20 cm. diameter baking
pan is greased, the batter is poured in and spread around the pan and baked
for 30 minutes in moderate oven.