Savoury Zucchini Cakes
by Caren McSherry
It is that time when the hobby farmers harvest their zucchini and heap it upon friends. Say no to zucchini muffins and yes to these delicious little cakes. It doubles as a great starter or sexy side.
Ingredients:
- 1 large free range egg
- I cup crumbled feta cheese
- 2 tablespoons finely minced shallot
- 1 Tablespoon chopped fresh dill
- 2 teaspoons chopped fresh mint
- 1 large zucchini, skin on, grated using the medium shred. Moisture squeezed out, (about 2 cups grated) see note.
- 1 cup panko crumbs
- Sea salt and fresh ground pepper to taste
- Olive oil for frying
- Dill sprigs for garnish
- Sea salt and ground pepper to taste
Sauce Ingredients:
- 2/3 cup sour cream
- 1-2 Tablespoons creamy horseradish
Method:
1. Lightly beat the egg in a large bowl, add the crumbled feta, shallot, dill and mint. Add in the squeezed grated zucchini and stir to combine. Add the panko crumbs (they absorb excess moisture and allow the cake to be firm not soggy). Season with sea salt and pepper to taste. Scoop golf ball sized portions of the zucchini mixture and form into patties. Set aside.
2. Mix together the 2 sauce ingredients, taste for hotness, adjust and set aside.
3. Heat a non stick fry pan on medium high heat, add a teaspoon of olive oil. Working in batches, fry the zucchini cakes on both sides until golden, about 5 minutes per side. As they are cooked, transfer to a paper lined tray to absorb any excess oil. You will need a tiny bit of oil to the pan for each batch.
4. Serve with a small dollop of horseradish cream and a tiny sprig of dill.
Makes 20 cakes.
Note: To remove the moisture from the zucchini, place it in the centre of a cloth kitchen towel, bring the edges up to meet the middle, twist it hard and wring it hard. Voila, moisture removed. You can do the same with your bare hands, just squeeze in smaller amounts. Either way, do not skip this step, it is super important.
Copyright© Caren McSherry 2017
2. Mix together the 2 sauce ingredients, taste for hotness, adjust and set aside.
3. Heat a non stick fry pan on medium high heat, add a teaspoon of olive oil. Working in batches, fry the zucchini cakes on both sides until golden, about 5 minutes per side. As they are cooked, transfer to a paper lined tray to absorb any excess oil. You will need a tiny bit of oil to the pan for each batch.
4. Serve with a small dollop of horseradish cream and a tiny sprig of dill.
Makes 20 cakes.
Note: To remove the moisture from the zucchini, place it in the centre of a cloth kitchen towel, bring the edges up to meet the middle, twist it hard and wring it hard. Voila, moisture removed. You can do the same with your bare hands, just squeeze in smaller amounts. Either way, do not skip this step, it is super important.
Copyright© Caren McSherry 2017
