Zucchini Cakes

(from cmonster’s recipe box)

Prep time: 20 minutes
Cook time: 7 minutes
Serves 2 people

Categories: appetizer

Ingredients

  • 2 green onions (thinly sliced)
  • 1/4 c mayo
  • 2 t horseradish
  • 1 t milk
  • 1 zucchini (grated and towel dried)
  • 1 small garlic clove (chopped)
  • 1 egg yolk
  • 1 T flour
  • 1/4 c flour for dipping
  • salt-n-peppa to taste
  • 1 T canola oil

Directions

  1. 1/2 of the onions, mayo, horseradish & milk in small bowl.

  2. Stir until well combined.

  3. Lightly beat egg yolk in large bowl.

  4. Add reserved green onions & garlic, plus 1 T flour.

  5. Gently stir in zucchini and season with salt & pepper.

  6. Put leftover flour into small flat dish.

  7. Form the zucchini mix into 2 balls, dip the balls into the dish of flour so that they are coated all over.

  8. Flatten them slightly to form the cakes.

  9. Heat the canola oil in a large nonstick skillet over medium heat & add the cakes.

  10. Cook for 5-7 minutes on each side, or until golden brown.

  11. Top with sauce.

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