Many years ago I lived on a farm and had a large garden. I learned so much about gardening during that time. I loved the full flavor of the vegetables that we grew right out our back door.  One year we had a bumper crop of zucchini. I fried, baked and grilled zucchini and I made zucchini bread and jam. To this day, my children talk about how tired they became of zucchini that year. I no longer live on that farm and I no longer have a garden but I do frequent the local farmers market. Well a few years ago, there  must have been another bumper crop.  Zucchini was abundant and cheap at the local farmers market. I couldn’t help myself. I bought more than I needed and so I soon found myself grating zucchini to be stored in the freezer for a later time. As I recently began sorting  the freezer I realized I still had the abundant supply of grated zucchini. I remembered that one of the favored recipes I had used with the grated zucchini had been similar to potato cakes. So, we had zucchini cakes. They actually tasted so much better than I remembered. Perhaps because I didn’t have to eat zucchini on a daily basis. 🙂

I thought I would share the recipe.

Zucchini Cakes

2 cups grated zucchini

1 egg or (1 tablespoon flax meal with 1/2 teaspoon water)

1 small green pepper, finely chopped

1 medium onion, finely chopped

Flour , enough to make a wet dough.

1. Put zucchini, egg/flax meal, green pepper, and onion in a bowl. mix well using a spoon.

2. Add flour as you continue to mix until the mixture becomes a wet dough that can be formed into a patty.

3. Use a cooking spray, I use canola oil spray, your pan and on medium heat cook the patty until golden brown on both sides and cooked in the middle.

Enjoy