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

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.