|15 min||8 min||8|
|1 cup grated||Zucchini|
|1 cup grated||Carrots|
|1/4 cup chopped||Sweet onion (grated, not chopped)|
|2 tbsp||Whole wheat pastry flour|
|1/2 tsp||Garlic powder|
|1 tbsp||Parsley, fresh (chopped)|
|1 large egg||Egg (beaten)|
|1/2 tsp||Kosher salt|
|1 dash||Black pepper|
|1 tbsp||Extra virgin olive oil (for pan)|
1. Place zucchini and onion in an old, clean dish towel or cheesecloth and squeeze out excess water. Removing as much water as possible is important so that the cakes are not too wet. Remove to a large bowl. Add carrot, flour, garlic powder, parsley, eggs, salt and pepper to the bowl and stir well to combine.
2. Over medium heat, melt 1 ½ teaspoons of the oil in a large skillet. Use a small cookie scoop or a tablespoon to portion out cakes into the pan. You should be able to cook approximately 8 at a time.
3. Cook for approximately 4 minutes or until golden brown. Flip and cook for 3-4 minutes more.
4. Add remaining butter to pan and repeat with remaining batter. Serve immediately.
These cakes can easily be converted to a side dish by making them larger.
They are great to serve in the summer when zucchini and carrots are plentiful.
For additional protein - serve with roasted chickpeas!
Serve cakes with a quick dipping sauce of ½ cup sour cream mixed with 1 tablespoon of store bought sundried tomato tapenade.