Summer is NOT over! Make these Herbed Zucchini Cakes while zucchini is still dirt cheap at the market and your neighbors are still drowning in zucchini from their backyards.
These really don’t take long to make and are great as an appetizer for guests or as a light main course.
I use almond flour to bind the patties, as it lends body and more flavor than breadcrumbs or flour do. It also happens to make this dish paleo and gluten-free :). Just make sure to wring the zucchini out well so that when making the patties they’ll come together without having to add extra almond flour.
Don’t make these unless you plan on having some kind of sauce! Tangy sheep’s milk yogurt and lime, along with fresh mint, is the best way to do these puppies justice. If you’re vegan or dairy free (or not…), they’re also great with Creamy Vegan Red Pepper and Tomato Summer Sauce.
Herbed Zucchini Cakes:
2 cups grated zucchini, from 2 medium zucchini
½ cup grated potato, from 1 small potato
1 teaspoon salt
2 tablespoons finely chopped parsley
1 teaspoon finely chopped thyme
2 teaspoons finely chopped mint
zest of 1 lime (about 1/2 teaspoon)
4 turns black pepper
about 1/3 cup almond flour (add more, if needed)
1 tablespoon avocado oil, for cooking
Place grated zucchini and potato in a colander and toss with salt. Let drain in sink or large bowl while you prepare the remaining ingredients and dipping sauce.
In a large bowl, mix together egg, parsley, thyme, mint, lime zest and black pepper.
Wring out zucchini with clean dish towel- the drier you get it, the less almond flour you will need! Add wrung zucchini and almond flour to bowl with other ingredients and combine. Form into patties (this is where you’ll realize whether or not you need more almond flour).
Heat a large pan with avocado oil over medium-high heat. Form patties with zucchini mixture and sear on pan, 2-3 minutes each side.
Serve with Minted Sheep’s Milk Yogurt Dipping Sauce or Creamy Vegan Roasted Red Pepper Summer Sauce.
Minted Sheep’s Milk Yogurt Dipping Sauce:
1 6-oz container sheep’s milk yogurt
1 tablespoon lime juice (1/2 juicy lime)
1 teaspoon finely chopped fresh mint leaves
Stir yogurt, lime juice and mint together in a small bowl.