SAVORY BAKED ZUCCHINI CAKES
This is based--very loosely!--on the tomato-zucchini fritter recipe from the Veganomicon cookbook. You can probably make it without a food processor, but it will definitely be easier to grate everything with one. You can either fry these cakes or bake them; fried will result in an oilier texture, but a crisper crust. An egg could probably be added to make the cakes firmer, if you like a firmer cake. This recipe would also benefit from fresh herbs; just remember you need more fresh herbs to get the same flavor punch. You could prepare the cakes through the roll-in-bread crumbs stage a day ahead, and refrigerate them until you're ready to cook, if need be. They'd be delicious served with a green-olive tapenade.
Provided by Silverlan
Categories Vegetable
Time 25m
Yield 21 2-inch cakes, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Grate the zucchini, toss with salt (1-2 shakes) and let sit in a colander while you prep the other ingredients.
- Grate the onions. Let the onion juice drain away.
- Process the garlic and walnuts until very finely chopped.
- Press as much liquid from the onions and zucchini as possible, then combine with the garlic, walnuts, herbs, and cheese in a medium-sized bowl.
- IF BAKING: preheat oven to 350°F Lightly oil a baking sheet.
- Shape zucchini mixture into smallish balls (about two tbsp each, or about 2 inches across when slightly flattened) and roll in bread crumbs and flatten slightly. If baking, you can arrange them on the baking sheet; if frying, arrange them on a plate but be sure to leave space between the cakes so they don't stick together.
- To fry: heat oil in a frying pan over medium-high heat. When a drop of water sizzles, add the cakes and fry over medium heat until the outside is crispy and brown (about 5-7 minutes per side). Be gentle in flipping the cakes.
- To bake: space on lightly oiled pan, and bake at 350°F for about 35 minutes, flipping about halfway through the baking. (This method won't get them as crispy around the edges, but if you're already baking something and/or you want a lower-fat option, the result is just as tasty.) Again, be gentle in flipping the cakes.
Nutrition Facts : Calories 809.2, Fat 51.8, SaturatedFat 14, Cholesterol 49.9, Sodium 1201.9, Carbohydrate 56, Fiber 8.7, Sugar 12.8, Protein 36.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love