Corn & Zucchini Cakes
adapted from Bran Appetit & Chosing Raw
1/4c ground flaxseed
1c fresh corn kernals (from 2 ears)
1/2 sm zucchini, diced (~1/2c)
scant 3/4t salt
1/4t fresh ground pepper
1/2t dried cumin
1/8t dried coriander
1/4c nutritional yeast
4-6T milk (I used almond)
In a small bowl, mix together flaxseed and water, set aside for ~5min while you prep the rest of the ingredients.
In a medium bowl, add all ingredients except milk) and mix well. Add enough milk to bring the mixture to a batter consistency.
Heat a skillet over medium heat. Using a 1/4-cup measure, scoop dough onto skillet and cook 3-5min, until it starts to brown. Flip and cook another 2-4min, and then set aside.
I served these over some mixed greens and topped them with chopped avocado and tomatoes!
Have more zucchini to use up? Here are some more of my favorites:
Savory Zucchini Bread
Zucchini Kale Lasagna
Cardamom Coffee Zucchini Bread
Sauteed Squash on Avocado Pesto Pasta
|Zucchini Kale Lasagna (left), Avocado Pesto Pasta w/Sauteed Squash (right)|
What's your favorite way to enjoy zucchini?