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MoFo'n Late Summer Zucchini Cakes

What’s your favorite late summer food?


Here's some real talk: I hate - hate - wasting food. With. A. Passion.

When it comes to late summer food, my favorite is what uses up that stuff from my garden that's got to get ate before it goes bad and usually that’s tomatoes and summer squash; specifically, those huge overgrown zucchinis I never seem to notice until they look like they just waltzed out of Monsanto's lab. Usually, by this time of the year, I'm over eating zucc. After eating zucchini every day for 3 months, I start running out of ideas on how to creatively consume it. I get bored, ok. I don’t seem to learn my lesson though cause I keep planting it every year...sooooo.

Most peeps like to make zucchini bread out of the big suckers because typically when they get that big they kind of lose their flavor (I've been known to make a loaf or two myself), but I ain't most people. Zucchini bread just isn’t that exciting for me. 

This time last year, I made a really awful zucchini lasagna (I ate it anyway cause like I said, I hate wasting food). The lasagna was really watery and possibly oily, I don't really remember because I try to block out my kitchen failures until they become of use and believe me eventually those failures find their purpose; so this year when I found myself with another harvest of overgrown squash, I decided to extract their juices first. It's easy! All you have to do is salt them down. Science takes care of the rest.

I'm pretty sure (like 87%) that the process of extracting the moisture from the zucchini is what makes this dish sooooooo much better than my lasagna fail. These baked zucchini cakes use up as much or as little of your veggies as you want and because they’re baked and not fried (like fritters) I dare say they’re pretty damn healthy for you.

I served these with sliced tomatoes from my garden and a dollop of sour cream, which seems to be my favorite condiment right now. They would taste great with any dipping sauce though and any additional grated veggies that your big vegan heart desires.  These zucchini cakes are comfort food at its finest: quick, cheap, easy, healthy, and delicious – BAM! What more could you want?! Also, they’re way better than zucchini bread (don’t worry zucchini bread, it’s not you, it’s me). 




1 overgrown zucchini, or about 4 c grated
1 tsp salt
1 flax egg (1 tbsp ground flax + 3 tbsp water)

1 small onion, chopped
2 garlic cloves, minced
1/2 c rice flour
2 tbsp nutritional yeast

  1. Preheat to 400
  2. In a large colander, combine the salt and the grated zucchini. Put in time out for 10 minutes, or so. When the time is up use your hands to to squeeze out as much liquid as possible (a.k.a. a great way to release tension/anxiety/aggression)
  3. Keep using your hands, to combine all your ingredients. If your hands aren't dirty you ain't doing it right.
  4. Using wet hands, form the mixture into patties and place on a cookie sheet. Bake for 20 minutes-ish, but don't forget to flip that shit. I know you know they'll be ready once they're brown on both sides.



Tomorrow: Make (or eat!) a traditional local dish, see y'all there.
ICYMI: Here's MoFo'n Day 15:  OMG, Barack Obama is coming over because he knows you make awesome vegan food! What are you going to make?

Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!)  InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can # vegan4one, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

All the love,

Amber  

Comments

  1. These look pretty good; I've never had zucchini cakes before, so I'll have to give them a try! :)

    ReplyDelete
    Replies
    1. I'd happily eat courgettes this way. And the vegan sour cream also peaked my interest and I have bookmarked it to try it oneday. I noted your Samosa Soup recipe as i had a little nosey earlier and thought you may like my courgette pakoras/bhaji,s o I hope you don't mind me sharing the link http://allotment2kitchen.blogspot.co.uk/2009/08/courgette-pakoras-in-spicy-tomato-sauce.html

      Delete
  2. OOh these look fab, I'm bookmarking for sure. I like that they are baked and not fried! :)

    ReplyDelete
  3. Are these supposed to be baked 20 minutes on each side for a total of 40? Or 10 on each side?

    ReplyDelete

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