Zucchini Poppy Seed Loaf with Cinnamon Tomatoes

For the zucchini poppy seed loaf with cinnamon tomatoes grate the potatoes and zucchini. In a grain mill, grind the whole wheat flour with the poppy seeds and mix with the zucchini.

Mix soy flour with about an eighth of a liter of water and stir into the zucchini. Season zucchini-potato mixture with salt, soy flour, cayenne pepper and cumin. Form loafs from the mixture and coat in bread crumbs. Heat the oil in a frying pan and fry the loafs until golden brown.

For the cinnamon oil, brown the cinnamon bark, cloves, coriander seeds, Szechuan pepper and garlic in oil and pour into a sealable container. Store in ice chest until further use.

Blanch tomatoes in hot water, peel off the skin and chop into pieces. Heat some cinnamon oil in a pan and steam the tomatoes in it just briefly.

Serve the zucchini poppy seed loaf with cinnamon tomatoes.

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