Zucchini cakes revisited

27 12 2011


Among my best Christmas’ yet.

After a lovely and chilled out morning of opening gifts, drinking coffee, and reading books, we drove south to spend the day with N and her family.  This is our third Christmas with N and her family and they truly feel like family now.

How does someone who loves to cook spend Christmas day?


I can’t say what everyone else did for the day but N and I enjoyed rummed-up Noel Nog while preparing the festive feast.  Although the zucchini cakes made it to the dinner table, everyone was stealing them from the plate as they came out of the pan.


Zucchini Cakes

2 cups grated zucchini

1 cup bread crumbs

3/4 cup soy cheese or Daiya

1/2 cup diced onions

1 flax egg with extra flax (2 Tbsp ground flax +2 Tbsp water)

2 Tbsp soft tofu + 1 tsp apple cider vinegar

1 Tbsp Braggs or tamari soy sauce

1 tsp dijon mustard

1/2 tsp pepper

Just like last time, prepare the ingredients: chopping, dicing, grating, and grinding.  Mix everything together in one bowl.  Seriously, it’s that easy.

Cook zucchini cakes in a non-stick pan on medium heat.  If you’re concerned about sticking, add a little non-stick spray or a very little bit of coconut oil to the pan. Because my friend N is a strict recipe follower, I started by frying the cakes but the resulting cakes seemed to improve with each batch – as the oil disappeared from the pan.  I’m telling you, a hot pan without any oil (or with very little) is going to give you the best results.


To create evenly sized cakes, I use my ice cream scoop; if you don’t have an ice cream scoop, use a 1/3 cup dry measure to portion out your cakes.   The cakes will take approximately 6 minutes on each side.  As you can see in my photos, the cakes can get pretty dark but non of them burned – the few that I cooked to golden brown tasted like they needed another few minutes to cook.

If you want, you can let it rest or cook a few cakes now and cook a few more tomorrow.  If you make 1/3 cup sized cakes, you’ll end up with approximately 9 cakes.  Need more?  Make ‘em smaller or double your recipe!




One response

31 12 2011
OMG! It’s New Years Eve, what should I make? « Pk Cooks

[…] Zucchini Cakes – in bite sized, snack portions. […]

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