Southwestern Zucchini Cakes

Southwestern Zucchini Cakes

Ingredients

• 1 medium zucchini, peeled and grated (about 1-1/2 C)
• salt
• 1 egg
• 2 tsp. chili powder
• 1/4 tsp. garlic powder
• 1/8 tsp. ground cumin
• 1 T coconut oil, more if needed
• Plain, whole milk, organic yogurt
• Salsa

Method

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 more moisture.
3. Combine the zucchini, egg, chili powder, garlic powder, cumin and coconut flour in a bowl.  Mix till sell 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 " across and 1/2" thick.
6. Cook the cakes about 6-8 minutes per side until golden brown.
7. Serve topped with generous dollops of yogurt and salsa.

Yield: 4 servings

Zucchini by Lynn Craig

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