Today’s quick and simple recipe is Zucchini Patties! Not your average Zucchini Patties, these patties are hearty, flavorful and tasty! I got this recipe from the cookbook “Balaboosta” by Einat Adomony that specializes in bold Mediterranean flavors. I love to collect cookbooks but no one wants to buy them for me because I have so many. So spread the word….cookbooks are my favorite gift to receive! I absolutely love Mediterranean food and like the author Einat says in her book, “this dish is so incredibly simple to make, but the results are exquisite.” Of course they are yummy and healthy too!
Happy St. Patrick’s Day…
Ali in the Valley
5 from 1 vote
Servings: 4 to 6
Author: Alison Ball
3 medium zucchini
1 medium yellow onion
1 leek white and light green parts only, finely chopped
21 ⁄2 tablespoons finely chopped fresh dill
1 ⁄3 cup crumbs i used almond flour (gluten-free)
1 large egg beaten
Canola oil I used Olive Oil
For the rémoulade sauce:
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon sweet relish
1/4 teaspoon Worcestershire sauce
1/4 teaspoon prepared horseradish sauce
Couple dashes of hot sauce
Squeeze of lemon
Finely grate the zucchini and onion. Wrap the grated vegetables in a clean dish towel and twist both ends over the kitchen sink to squeeze out all the excess moisture.Combine the zucchini, onion, leek, dill, and bread crumbs in a large bowl. Add the egg and use your hands to mix everything together. Shape the mixture into 2-inch patties. Add 1/2 inch of oil to a large skillet and heat over medium heat. Cook the zucchini patties in the hot oil until both sides are golden brown, 3 to 5 minutes. Drain on paper towels and season with salt.
For the rémoulade sauce, combine all of the ingredients in a small bowl and chill for at least 4 hours. Adjust seasonings to suit personal taste, if desired.