Thursday, September 6, 2018


1 (1/2 lb) zucchini, grated into a colander
1 tsp salt
1 tbsp water
2 pickled jalapenos, chopped fine
2 green onions, chopped fine
1 garlic clove, minced
1 tsp curry powder
2 tsp sesame seeds
1 tbsp olive or canola oil
1 1/2 cups white whole-wheat flour
1/2 tsp baking powder
1 tbsp sunflower or canola oil for frying

Sprinkle the salt over the zucchini and stir.  Allow to sit for 20 minutes; squeeze out the excess liquid.

In a medium mixing bowl mix together the zucchini, water, jalapenos, green onions, garlic, curry, sesame seeds, olive oil, flour, and baking powder.  Using lightly floured hands, shape mixture into equal rounds and flatten slightly.

Heat the sunflower oil in a large frying pan and cook the cakes 1 minute or until golden brown on first side.  Gently flip using a spatula, lower heat to low and cook cakes approximately 15 more minutes, turning once more.
Note: File Photo

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