The zucchini cakes are from my new favorite cookbook, The Vegan Table (thanks, sis)! and they’re wonderful! You can shred the zucchini in the food processor, but I found just grating it with an upright cheese grater worked just fine. I made about 22 or so cakes, but you can easily make larger ones–up to you. I decided to throw together the herbed spread with some sage as a garnish, but the cakes are delicious by themselves, too!
INGREDIENTS:
Zucchini cakes:
2-1/2 C peeled and grated zucchini (about 5 small-size zucchini)
2 Tbs Earth Balance, melted
1 C breadcrumbs, seasoned or plain
1/4 C minced yellow onion
1 tsp Old Bay Seasoning
1/4 tsp salt, or to taste
Ground black pepper, to taste
1/4 C all purpose flour
Canola oil, for frying
Herbed Cream Cheese:
4 oz Tofutti cream cheese
1 tsp garlic
1/2 tsp Italian seasoning
1/8 tsp salt
1/8 tsp onion powder
1 Tbs almond milk
Sage leaves
DIRECTIONS:
Spread zucchini on a kitchen towel, and roll up jelly-roll style. Twist towel to wring out as much liquid as possible. You may need to do this twice with two different towels. (This is very important to do, otherwise, the cakes will be too wet).
In a large bowl, combine zucchini and Earth Balance. Stir in breadcrumbs, minced onion, Old Bay Seasoning, salt, and pepper. Mix thoroughly to combine.
Coat your hands in oil and shape mixture into patties. Coat each patty in flour. In a skillet, heat oil over medium-high heat until hot. Fry patties until golden brown on both sides. (About halfway through, I wiped out the skillet to remove some of the charred bits).
To make spread:
Combine all ingredients (except sage) with an electric mixer. Either using a spoon, or a pastry bag, put a dollop on each patty and garnish with a sage leaf.
Enjoy!
