Thursday, July 21, 2016

Cheddar Dill Zucchini Cakes

Are you getting enough zucchini in your diet?  If not, you're probably not growing them. Or, you are having a bad zucchini year. Otherwise, you are no doubt looking for recipes for zucchini all the time.

These zucchini cakes are based on the traditional recipe for salmon croquettes (which we call salmon patties) that is my favorite. They will bake up a little soft because of the zucchini and cheese, so let them sit a bit before serving. They reheat for lunch like a dream.

Cheddar Dill Zucchini Cakes
1 medium zucchini, shredded
1 T. canning salt
1/2 sleeve saltines, crushed
1 cup shredded cheddar cheese
1 egg, beaten
1 tsp. mustard powder
2 tsp. dill.

Preheat oven to 350. Shred zucchini, salt with about 1 T. canning salt and let wilt about 10 minutes; rinse thoroughly.

Combine zucchini with other ingredients and place on greased baking sheet in baseball-sized, flattened patties.  Cook 30-35 minutes, flipping over at the halfway point.

Makes 5-6 patties

The Analysis
Fast:  These are quick to put together, especially if you just have to run out to the garden for a zucchini.

Cheap:  Basic ingredients keep our costs under control here.  Pay up for the free-range eggs and organic cheese, if you can.

Good:  Good as a dinner side dish; even better the next day.

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