Wednesday, June 13, 2012

Hoff's Zucchini Cakes

Hoff's Zucchini Cakes
Yields: 12 patties
meat-free, dairy-free, egg-free, oil-free, soy-free
 

Ingredients:
  • 2 Zucchini (about 2 cups shredded)
  • 1/2 cup minced Onion
  • 2 Garlic Cloves (minced)
  • 1 tbsp. Chia Seeds
  • 3 tbsp. Water
  • 1/2 cup Whole Wheat Flour
  • 1/3 cup Nutritional Yeast
  • 2 tbsp. Mustard
  • 1/2 tsp. Baking Powder
  • 1 tsp. Italian Seasoning
  • 1 tsp. Garlic Powder
  • 1 tsp. Sea Salt
 
Directions:
  1. Mix together Chia Seeds & Water and let sit for 5 minutes until gel-like
  2. Using a paper towel, blot the shredded Zucchini to remove any excess water
  3. Mix together Zucchini, Onion, Garlic, Chia Seeds & Mustard set aside
  4. In a separate bowl, whisk together Whole Wheat Flour, Nutritional Yeast, Baking Powder & Seasonings
  5. Combine wet & dry ingredients, mixing until batter is moistened
  6. In a non-stick frying pan set to medium high heat, drop spoonfuls of batter, flatten using the back of the spoon & cook on each side 2-3 minutes, flipping when browned
  7. Serve with mustard or tofu sour cream!

Hoff Thoughts:  I like to use a spring-loaded scooper to ensure that equal amounts of batter are used for each cake.

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