Zucchini is mostly in season and I have been seeing a little more popping up at farmer’s markets. I’ve already had my zucchini plant in the ground for several weeks now and I am hoping to see some flowers very soon. Zucchini has been much more popular these days with the addition of spiralizers and the ability to make noodles from vegetables. If you haven’t tried zoodles yet, I do have a good recipe for Garlic Shrimp & Linguine Zoodles.
Zucchini makes great savory pancakes too and in this recipe, I use grated zucchini along with finely diced scallion and garlic to create a delicate patty. What brings the zucchini cakes together is an egg and almond flour or meal, to enhance the texture without making them gummy. To top it all off, store bought salmon sashimi for a freshness that can’t be beat. If sashimi is difficult to find in your neighborhood, you can substitute it for smoked salmon. I like to serve these Zucchini Cakes with Salmon Sashimi & Wasabi Cream, as an appetizer or for a light meal.
2 small zucchini
1 clove garlic
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup almond flour or meal
2 teaspoons fresh lemon juice
6 tablespoons grapeseed oil or other vegetable oil
8 slices salmon sashimi
1 teaspoon wasabi paste
1/3 cup Greek yogurt or light sour cream
(Makes 8 Cakes)
1. Grate the zucchini on a box grater and finely mince the scallion and garlic. Place the veggies in a bowl, along with the onion powder, smoked paprika, salt, black pepper and egg and stir to combine.
2. Then, add the almond flour to the vegetable mixture and stir to combine. Next, squeeze in the lemon juice and stir. On the stovetop over medium-high heat, add 3 tablespoons of grapeseed oil to a non-stick skillet. Dollop by tablespoonful the zucchini mixture into rounds and cook for 4 minutes or until dark golden brown. Do not make the pancakes too large or the center will not cook properly and the texture less crunchy.
3. While the zucchini cakes are cooking on the first side, combine the wasabi paste and Greek yogurt in a small bowl. Stir the cream mixture until smooth. Here’s a tip – if you are buying sashimi from a store, they usually put in a dollop of wasabi paste, it’s plenty to make the cream.
4. Then, flip the cakes over and cook the other side until dark golden brown, about 4 more minutes. Remove the cakes from the skillet and place on a plate, while you cook the remaining cakes. Add the last 3 tablespooons of grapeseed oil to the pan before starting the second batch.
5. To serve, place the zucchini cakes on a board or platter and top with a slice of fresh salmon. Dollop with a teaspoon of wasabi cream. Enjoy!