Zucchini-Potato Cakes with Yogurt-Lemon Sauce
I had three beautiful zucchinis sitting in my fridge for the last few days staring at me with anticipation every time I opened the fridge. I finally got around to taking them out, pondering how to serve them. I decided to make them into little patties or cakes, use a few for dinner tonight and freeze the rest for another occasion. I added a baking potato to the mix, for the binding texture of the starch. These are good little cakes to make for a vegetarian dinner option. They are nice with this simple yogurt sauce or you can make a mushroom or tomato sauce to pour over them instead. I prefer to cook them on a flat griddle, the kind you would use to make pancakes. I can cook a few of them at a time and I feel that I have better control over the heat than when I cook them in a skillet over a gas flame.
2 large zucchini
1 baking potato
1/3 cup loosely packed chopped flat leaf parsley
1-2 teaspoon salt
Freshly ground pepper
1/2 cup flour
1/2 cup dry bread crumbs
Extra bread crumbs for coating the cakes
Canola oil for frying.
Trim both ends of each zucchini and grate in a food processor. Transfer grated zucchini into a bowl.
Peel and rinse the potato and grate in the food processor. Add to the zucchini.
Change the grating blade to the regular blade and chop the onion in the food processor. Add to the zucchini-potato mixture.
With clean hands or a towel try to squeeze as much liquid as you can out of the grated vegetables.
After you have squeezed the vegetables the best you can add remaining ingredients, adding the eggs last. If necessary, add a little more bread crumbs until you have a mixture that hold its shape when you form it into cakes.
Brush the electric griddle with canola oil and heat to medium heat.
Form the grated vegetables into cakes and coat with the additional bread crumbs. I usually put the extra crumbs on a plate, form the cakes and lay them on the bread crumbs, turning them over to coat the other side.
Lay the breaded cakes on the griddle and cook until golden on each side, turning once.
As they are done arrange the cakes on a foil lined baking sheet. When all cakes are done place the baking sheet in a 350℉ oven for 10 minutes to finish the cooking.
Remove from oven and serve warm or freeze, well wrapped in plastic, for later use.
1 cup yogurt
1/2 cup whipping cream
Grated zest of 1 lemon
1 tablespoons lemon juice
1/4 cup flat leaf parsley, chopped
1 shallot, minced
1/2 teaspoon salt
1/3 cup ground nuts
Combine all ingredients in a bowl and whisk well.