Sunday, March 31, 2013

Potato Zucchini Flat Cakes

Lunch time is closing in on Easter Sunday.  I wanted to use the zucchini on hand, but I'm kind of tired of the usual stir fry or stuffed zucchini.  I could make zucchini fries, but then I had to have something to go with it.  Hmm...wonder what the good old internet has advice for me....As I was typing "zucchini" in the search bar, a picture titled "zucchini cakes" in the search result caught my eye.  Yes!  I shall make that; but of course, my own version.

1 medium Rusett potato
1 large zucchini, shredded
What they look like when uncooked.
3 stalks of green onion, chopped
2 tablespoons chopped fresh cilantro
1/2 cup of meatless crumbles, heated through
1/8 teaspoon nutmeg
1/4 teaspoon dry basil
1 egg
Garlic powder, salt and pepper to taste
2 tablespoons milk (unsweetened almond milk)
1 tablespoon soy sauce
1/2 cup grated Parmesan cheese
Olive oil

Half of the batch, nice and golden.
Cut the two end of the zucchini off and shred it in a big bowl, mix in a little salt.  While waiting for the juice to come out, wrap the potato in a moist paper towel and cook it in the microwave till well done.  Peel the skin off and mash the potato well.  Mix all the ingredients except for milk, soy sauce, zucchini and cheese.

A couple bunny shaped patties for my kids, well, they were meant to be bunnies.
Drain the juice out off the zucchini, mix in with the mashed potato mixture; then put milk and soy sauce in, the cheese last; mix all the ingredients well.

Heat a large skillet with olive oil in, shape the potato zucchini mixture in patties, plop them in to cook until golden brown, about 4 minutes each side.  Make about 11 patties (around 2&1/2" to 3 " in diameter).  It might be tricky to flip the patties since the potato is very fine and easy to crumble apart.

It tasted savory, yet mild, quite yummy, perfect for lunch.  Four of us cleaned up the whole batch, no leftovers!