Zucchini is a delightful summer squash that is both nutrient-dense and low in calories. It is a good source of potassium, vitamin C and vitamin A, and is a low glycemic food. The zucchini adds such a nice taste and texture to the cakes, and pairs beautifully with the mustard, garlic and chives. The zucchini cakes have a crispy outside and creamy center. Keep this recipe in mind this summer if your backyard zucchini harvest is abundant.
Cheers to lovely home cooked meal!
Zucchini Cakes Recipe
1 large zucchini, grated (about 3 ½ - 4 cups)
¾ tsp. sea salt
1 Tbsp. flaxseed meal
3 Tbsp. water
1/3 cup red bell pepper, finely chopped (about ½ of a pepper)
1 clove garlic, minced
1 Tbsp. chives, chopped
1 Tbsp. Dijon mustard
¼ tsp. thyme, dried
¼ tsp. pepper
1/8 tsp. red pepper flakes (a small pinch)
3/4 cup brown rice flour
2 Tbsp. coconut oil
Put grated zucchini into a colander placed over a plate to catch excess liquid. Sprinkle grated zucchini with sea salt, and allow to rest for 20 to 30 minutes. Squeeze out remaining liquid with a paper towel. Set aside.
In a large mixing bowl combine flaxseed meal and water. Allow to sit and thicken for 3 minutes.
Add zucchini, red bell pepper, garlic, chives, Dijon, thyme, pepper, and red pepper flakes to the bowl, and stir to combine.
Add the brown rice flour ½ at a time to the zucchini mixture, and stir until combined and the batter starts to come together in the bowl.
Divide batter into 8 equal sections. Form into 8 patties and refrigerate for 1 hour.
With love, gratitude, and spring cheer,