Ingredients
CUCUMBER COCONUT SALSA-
Persian Cucumbers1/2 of 1 minced
Fresh Coconut1/2 cup, minced
Limes1/2 of 1, zested and juiced
Parsley2 tbsp, chopped
Cilantro2 tbsp, chopped
Coriander1/4 tsp, powder
Saltto taste
Black Pepperto taste
Sour Creamto serve
ZUCCHINI CAKES-
Zucchini2 small, grated
Corn1 cup, fresh
Eggs2
Cornmeal1/3 cup
Spelt Flour3/4 cup
Cumin1/2 tsp, ground
Turmeric1/4 tsp, powder
Basil2 tbsp, chopped
Saltto taste
Black Pepperto taste
Sunflower Oilfor frying
Steps
- For salsa, mix all ingredients together and season to taste. Set aside.
- For zucchini cakes, squeeze moisture from the zucchini until dry.
- In a medium bowl, add all dry ingredients and mix well. Add in corn, zucchini, eggs, and basil and mix to combine with dry mixture.
- Ladle into a well-oiled, hot skillet over medium-high heat and shape into patties. Cook until crisp on both sides.
- Top zucchini cakes with sour cream and cucumber salsa to serve.
Cook a meal for someone you love
