Zucchini Cakes with Mint Dipping Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4
Zucchini Cake
  • 3 cups grated zucchini
  • ½ teaspoon kosher salt
  • 1 whole egg, lightly beaten
  • ½ tablespoon garlic, minced
  • ¼ teaspoon ground cayenne pepper
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons Extra Virgin Olive Oil
  • ¼ cup all purpose flour
Mint Dipping Sauce
  • ¾ cup Greek yogurt, I use Chobani
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon kosher salt
  • 2½ teaspoons fresh mint, chopped
  • ¼ teaspoon garlic, finely minced
  1. Sprinkle grated zucchini with kosher salt and place in a strainer
  2. Allow to sit for 15 minutes, until excess water is released from the zucchini
  3. Use a towel to dry zucchini and place in a bowl
  4. Add egg, flour, minced garlic, black pepper and cayenne pepper to the zucchini. Mix until well combined
  5. If mixture is too loose, sprinkle in some more flour
  6. Form into 6 patties
  7. Heat olive oil in skillet and add in the zucchini patties
  8. Cook for 3-4 minutes on each side until golden brown and crisp
  9. Remove from heat and place on paper towel lined dish
  10. --Mint Dipping sauce
  11. In a bowl, mix together Greek yogurt, mint, garlic, lemon juice, and kosher salt.
  12. Serve zucchini cakes with the dipping sauce
  13. Enjoy :)
Recipe by Amanda's Plate at http://www.amandasplate.com/zucchini-cakes-with-mint-dipping-sauce/