Tag Archives: cakes

Zucchini Cakes; Vegetarian, Gluten Free and Garden Fresh

IMG_07882 zucchini (10 ” long); finely shredded
1 teaspoon sea salt
2 carrots; finely shredded
1 stalk celery; minced
1 small onion; minced
1-2 clove garlic; crushed
1/3 cup fresh parsley; chopped (or 1 1/2 Tablespoons dry)
2 Tablespoons fresh dill; chopped (or 2 teaspoons dry)
1 Tablespoon fresh oregano; chopped (or 1 teaspoon dry)
1 Tablespoon fresh pressed lemon juice
1 egg; beaten
1 cup chickpea flour (besan)
1 teaspoon baking powder
1/2 teaspoon fresh ground black pepper
pinch cayenne (optional)
canola or extra virgin olive oil for frying

Shred zucchini, place in a mesh sieve, sprinkle with salt and place in a larger bowl or over the sink and allow the water from the zucchini to drain for 30 minutes.

Meanwhile prepare the carrot, celery, onion, and garlic. Place in a large bowl with the herbs and lemon juice and mix well. In a separate bowl combine the chickpea flour, baking powder, black pepper and optional cayenne. Prepare the rest of the meal (I recommend your favorite grain, salad and sauce). I served them on a chop salad straight out of the garden with ranched sour cream (recipe below).

Preheat a large heavy bottomed frying pan over medium heat. **Preheat oven to 200 IF keeping the patties warm between batches**

While the pan is preheating- squeeze out excess water from the zucchini by firmly pressing the zucchini between your hands and let the water drain out. Place the squeezed zucchini in the center of a kitchen towel, wrap and wring out remaining water by holding the ends of the towel and twisting. Add drained zucchini to the prepared vegetables and herbs. Add the egg and mix well. Add the dry ingredients, combining well.

Oil the pan to coat and allow the oil to heat but not smoke/burn. Scoop 1/3 cup of “batter”, dollop onto the hot oiled pan and press down slightly. Add more patties but don’t crowd them so they are easy to flip. Fry each patty for 3-5 minutes, until they are golden and begin to brown on the edges, flip and repeat on the second side. Remove from the pan and drain on paper towels in a single layer. **They can be kept warm in a 200 degree oven or simply serve right out of the pan.

Ranched Sour Cream
1 clove garlic; crushed
1/2 teaspoon sea salt
pinch fresh ground black pepper
2 1/2 Tablespoons fresh herbs (I used oregano, parsley, dill, French tarragon, marjoram and thyme); finely chopped (or 3 teaspoons dry)
2 teaspoons apple cider vinegar (or white wine vinegar)
1 cup sour cream (or plain yogurt)

Combine all ingredients and chill till ready to serve.


Crab Cakes for Fathers Day

IMG_05141 lb fresh lump crabmeat (or 4- 4.25 oz cans)
2 Tablespoons minced onion
1 egg; beaten
1/4 cup mayonnaise
1 teaspoon dijon mustard
3 Tablespoons fresh parsley; minced (or 1 Tablespoon dry parsley)
1/2 teaspoon fresh thyme; rubbed between fingers (or pinch dry)
1 teaspoon fresh lemon juice (or lime if using cilantro)
2 Tablespoons bread crumbs (for GLUTEN FREE option use oat flour; I grind my own gluten free oats)

bread crumbs/oat flour for coating

canola oil for frying

Pick through the crab meat for any shell or cartilage pieces. (Drain if using canned meat through a fine mesh sieve). Mix remaining ingredients then add the crab meat combining well without breaking apart the lumps. Line a baking sheet with wax or parchment paper. Sprinkle bread crumbs (oat flour) onto a plate. Scoop 1/4 cup of the mixture into your hand and form into a ball (squeeze excess moisture out gently) then press down onto the bread crumb (oat flour) covered plate to coat, flip and press down to coat the other side. Arrange patties on the was/parchment paper lined pan and refrigerate for 1-2 hours to “set” before frying.

Meanwhile, prepare the sides. I served the crab cakes with garlic slaw, roasted corn with black beans, a spicy barbecue sauce and fresh rolls. RECIPES BELOW

Preheat a large heavy bottomed skillet to medium high. Line a baking sheet with paper towels. Add canola oil to generously coat the bottom of the pan and heat. Gently place each patty into the skillet leaving plenty of space around each one. (I used two forks to manipulate the patties.) Fry until golden (just before brown) and gently flip to fry on the other side. Remove from pan and place on paper towels to drain.

1/4 green cabbage head; shredded or thinly sliced
2 carrots; shredded
2 cloves garlic; crushed
1/2 teaspoon sea salt
pinch teaspoon fresh ground black pepper
1 teaspoon dill weed (or 3 Tablespoons chopped fresh)
2 Tablespoons apple cider vinegar
1/3 cup mayonnaise

Place cabbage and carrots in a large mixing bowl. Add remaining ingredients and toss together. Refrigerate until ready to serve.

1 Tablespoon extra virgin olive oil
1 lb bag of frozen corn
1/2 red bell pepper; finely chopped
2 cups cooked black beans (1 15-16 oz can black beans)
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon red pepper flakes (or to taste, you choose the heat)
1/4 teaspoon sea salt
pinch fresh ground black pepper

Line a baking sheet with parchment paper. Combine all ingredients in a bowl, mixing well. Spread the corn mixture evenly on the pan. Preheat the oven to 400 when starting to fry the crab cakes and roast the corn for 10-15 minutes.

2 Tablespoons apple cider vinegar
2 Tablespoons maple syrup
1 teaspoon mustard
1/4 teaspoon ketchup
1 teaspoon smoked paprika
1/4 teaspoon cayenne
1/2 teaspoon cumin
pinch thyme
1/2 teaspoon sea salt
pinch fresh ground black pepper

Combine all ingredients.