Zucchini Curry Cakes

by Melissa on January 17, 2011

These little savory patties are delicious as a main course for brunch or as an appetizer for a lunch or dinner. They are filled to the brim with veggie goodness and are pretty easy to put together.  Here’s my spin on the zucchini cakes, just a dash of curry – gives it a little kick.




Ingredients (yields 8 cakes):
3 medium zucchini
1 teaspoon kosher salt
1 small yellow onion
1/2 cup low-fat ricotta
4 tablespoons all-purpose flour
1 large egg
1/2 teaspoon paprika
1 teaspoon curry
black pepper to taste
olive oil
vegetable oil

Let’s Cook!
1. Cut the zucchinis in half, then shred them into a bowl, using a box grater. Hold the ends of the zucchini so that it’s easier to grate the zucchinis.







2. Sprinkle the zucchini with salt, toss or mix well and set aside while you prep the other ingredients.
3. Dice the onion into small pieces. Then saute the onion with some garlic (optional) in a small pan with some olive oil. Saute for about 3-4 minutes until the onions start to turn slightly golden.




4. Pick up handfuls of the shredded zucchini and squeeze them over the sink to get rid of almost all of the moisture. Set the shreds in a large bowl.
5. In the large bowl, add the onions, ricotta, flour, egg, paprika, curry and pepper, until the mixture is uniform. If the mixture is too runny, add another tablespoon of flour to thicken it up.




6. Heat a large skillet over medium heat. Add a tablespoon of vegetable oil, then spoon about 1/3 cup of the zucchini mixture into the skillet to form each cake. Flatten the cake with a spoon about 1/4 inch thick.




7. Cook the zucchini cakes until lightly browned, about 4-5 minutes, then flip them over with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4-5 more minutes.










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