Zucchini cakes provide a nutritious light meal
Serves 4 (3 cakes each)
4 cups of grated zucchini
1 tbsp finely ground sea salt
4 eggs, beaten
1 red onion, finely chopped
2 cups of sourdough breadcrumbs (make with old bread in the blender or food processor)
½ cup strong cheese, grated (Parmesan, Romano, Swiss, etc.; you can also use nut cheese
1/2 tsp sea salt
Freshly ground black pepper
4 tbsp butter
4 tbsp olive oil
Mix the zucchini well with the salt and let it stand for 30 minutes. Rinse with fresh water and squeeze dry in a tea towel.
Mix all ingredients together and form them into a dozen flat cakes. Fry a few at a time in a pan on medium heat.
Serving suggestion – with tomato sauce
From the Grow Youthful Recipe e-Book by Grahi