My husband and I had made a big dent in the Pumpkin bread that I baked last weekend, so on Wednesday night I went to bed thinking about baking more Chocolate Basil Zucchini Bread. Somehow, my thoughts of zucchini bread morphed into thoughts of zucchini cakes because by the time I woke up on Thursday morning I had visions of zucchini paired with sun dried tomatoes and pine nuts.
I had no idea how to make zucchini cakes or that they even existed — silly me, I thought I created something new…well maybe I did with this combination. What I did was take my Salmon Cake recipe and tweak it and voila, my Zucchini Cakes with Sun Dried Tomatoes and Pine Nuts.
3 medium zucchinis, grated
1 large egg, beaten
1/3 cup (1/2-ounce) chopped fresh chives
3/4 cup of Gluten Free Bread crumbs, divided (use regular bread crumbs if you aren’t sensitive to gluten)
1/3 cup of sun dried tomatoes, chopped
1/4 cup of pine nuts
2 garlic cloves, minced
2 tablespoons Dijon mustard
3 tablespoons vegannnaise, (or more mayonnaise) plus more, as needed
1 tablespoon lemon juice
1 tablespoon lemon zest
3 tablespoons Extra Virgin Olive oil
Grate zucchini onto paper towel (or dish cloth) and squeeze excess water. Put into a medium bowl. Add the egg, chives, sun dried tomatoes, 1/2 cup of bread crumbs, mustard, veganaise, garlic, lemon juice, and lemon zest. Mix gently until just combined. Fold in pine nuts.
Form the mixture into eight patties about 2 1/2-inch diameter and 3/4 inches thick. (If the mixture is too dry to form into patties, add extra veganaise, 1 tablespoon at a time; if it is too wet, add more bread crumbs) Carefully coat the patties (both sides) with the remaining bread crumbs and refrigerate for 1 hour.
In a large nonstick skillet, heat oil over medium heat. Add the patties and cook until golden and crispy, about 5 to 6 minutes each side.
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