New recipe of the week this week... yummy zucchini cakes. Dave was NOT thrilled that I chose to make these because he's not a huge zucchini fan, plus I decided to make this a meatless night. Anywho, one bite later and he was more than happy that I made them. He asked me to throw these in the rotation. They were also a huge hit with Finn. He ate two and a half himself!
Here is loosely what I did.
Quarter a red onion and mince, sautee in a bit of olive oil for about 5 minutes or until the raw is cooked out of it.
While the onion is cooking, peel two (small to medium) zucchini and a potato. Stick in the Cuisinart and shred into strips (like hash browns), pull out and 'dry' on paper towels. Squeeze out as much water as you can.
Put onion, zucchini, & potato in a bowl, add 2-3 beaten eggs, and 1/2 to 3/4 cup of breadcrumbs. I also added about a teaspoon of chopped fresh dill, salt, pepper, a little garlic salt. I told D the next time we make it, I'll add some minced garlic to the onion and some thyme and a little bit of lemon zest.
We served it with a salad of romaine, feta, green apple, and dried cranberries. YUM.
5 comments:
Yum! I can't wait to have a kitchen again so I can cook.
I am so making these!
Are these crispy-ish or slimy-ish? They sound yummy, but I'm a little leary of zucchini since I almost vomited on the table the last time I tried to eat some.
Yum! I made something similar when our zucchini was growing out of control last summer, but next time I am definitely doing it with the addition of dill and thyme. I did oregano and sage last time and had them with a chunky homemade veg spag sauce.
Mara, that sounds awesome!
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