zucchini cakes

October 6, 2011 § 1 Comment

Look! I made Aine-friendly crab cakes! Added bonus: they make for an awfully quick dinner, and may save you a trip to the grocer. That, my friends, is what I like in a dinner. In the alternative, they’d also make for rather nice appetizers.

anyway, here we go:

yield: 8 cakes
NB: if you’re serving this as a dinner-salad topping, i’d say it serves 2-3. if it’s an app (and your friends are polite) then it serves, um, 8.

the stuff:
•1 large grated zucchini. after the zucchini has been grated, press between a dishtowl or papertowel to remove excess moisture.
•1/2 c. parm (grated or cheese of the drier pre-grated variety. no scary shake-stuff).
•1 cup bread crumbs (panko or italian– i used the latter, because it lives in my kitchen).
•appx. 1/8 t ground nutmeg (unless you really dig the nutmeg, less is more)
•1/4 t paprika
•1 clove garlic, minced
•1 egg
•salt and pepper to taste
•1-2 tablespoons olive oil
1.Combine all ingredients, save the olive oil, in a bowl. mix completely. this is one of those instances where i’d reccomend the old wash-hands-thoroughly-and-use-them method, unless you have fancy kitchen equipment i’m lacking.
Form into 8 patties (for me, each patty was a slight palmful)

2.Heat olive oil in a pan over medium heat. Post-heating and pre-smoking, add patties and cook until golden brown (that’s about 3-4 mins. per side). About 3-4 minutes per side.

serving notes: as dinner, i’d serve atop a bed of mixed greens with some light aioli, green goddess, or (cringe) ranch as a dressing.

as an app, i’d make the same available for dipping.

as leftovers, they make a wonderful quick breakfast.

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§ One Response to zucchini cakes

  • chickpea says:

    Yum! I just made these tonight for dinner… kind of. It was EXACTLY the same, except:
    – 2 zucchini instead of one
    -no bread crumbs, instead 1/2 c. flour + 1/2 t. baking powder
    -no paprika
    -substitute feta for parm
    -add handful of fresh chopped mint
    -add 2 chopped scallions

    TO DIE FOR.

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