Southwestern Zucchini Cakes
By Lulubelle
Ingredients
- 1 medium zucchini, peeled and grated (about 1-1/2 cups)
- salt
- 1 egg
- 2 tsp chili powder
- 1/4 tsp garlic powder
- 1/8 tsp cumin
- 1 Tbsp coconut flour
- 3 Tbsp coconut oil, more if needed
- Plain, whole milk, organic yogurt
- Salsa
Details
Preparation
Step 1
1- Place the zucchini in a mesh strainer set over a bowl. Sprinkle the zucchini with salt and let drain for 30 minutes. Squeeze the zucchini with your hands to get as much of the moisture out as you can. (This is a fun job for a child with clean hands to do.)
2- Place the squeezed (squoze? squozen?) zucchini on a paper towel and press to remove moisture.
3- Combine the zucchini, egg, chili powder, garlic powder, cumin, and coconut flour in a bowl. Mix till well combined. (Again, this is a fun job for little clean hands.)
4- Place the coconut oil in a frying pan set over medium heat.
5- Divide the mixture into either thirds or fourths (depending on how big you want the patties or how many people you're serving). Shape each portion into a patty, about 3-4 inches across and 1/2 inch thick.
6- Cook the cakes about 6-8 minutes per side until golden brown.
7- Serve topped with generous dollops of yogurt and salsa.
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