Zucchini Cakes with Smoked Salmon – Recipe! Image 1
Appetizers, Food, Gluten-Free, Live, Veggies

Zucchini Cakes with Smoked Salmon – Recipe!

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Zucchini is everywhere right now and those of you with spiralizers, must be going zoodle crazy.  I planted my zucchini in June, but this time I put it in a big wine barrel instead of my garden, big mistake, no zucchini.  So, a few days ago I went and purchased a new seedling and put it in the ground with my other vegetables – wish me luck.   That being said, there is zucchini readily available at every farmer’s market or grocer, so you don’t need to grow your own for this recipe.

Zucchini is a fairly versatile vegetable, other than spiralizing, you can slice, dice and cut it into strips to saute, roast or grill over hot coals.  I particularly like to shred zucchini and form it into patties or cakes.  These cakes are soft and supple with a crunchy exterior, which makes them more than capable of holding delicious toppings.

Smoked salmon and a dollop of spiced yogurt or sour cream is what comes to mind when I think of zucchini cakes, my summer’s version of buckwheat blini’s and caviar.  Store-bought smoked salmon with these cakes adds a bit of fun on top.

Zucchini Cakes with Smoked Salmon – Recipe! Image 2

Ingredients

2 small zucchini

1 scallion

1 clove garlic

1 egg

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 smoked salmon

1 teaspoon wasabi paste

1/3 cup Greek yogurt or light sour cream

(Makes 8 Cakes)

To Prepare:

1.  Grate zucchini and finely mince scallion and garlic.  Place vegetables in a bowl, along with onion powder, smoked paprika, salt, black pepper and egg, stir to combine.

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2.  Add almond flour to vegetable mixture and stir to combine.  Next, squeeze in lemon juice and stir.  On stove top over medium-high heat, add 3 tablespoons of grapeseed oil to a non-stick skillet.  Dollop zucchini mixture into 3-inch rounds and cook for 4 minutes, or until dark golden brown.

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3.  While zucchini cakes are cooking, combine wasabi paste and Greek yogurt in a small bowl.  Stir cream mixture until smooth.

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4.  Flip cakes over and cook other side until golden brown, about 4 minutes. Remove cakes from skillet and place on a plate, cook remaining cakes.  Add more grapeseed oil to pan before starting second batch.  To serve, place zucchini cakes on a board or platter and top with a slice of smoked salmon. Dollop with a teaspoon of wasabi cream.  Enjoy!

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