Serves 2-4

Ingredients

• 2 small zucchini, grated
• 1 cup corn
• 2 eggs
• 1/3 cup cornmeal
• 1 cup flour
• 1/2 tsp coriander
• 2 tbsp basil, chopped
• 1/2 tsp red pepper flakes
• salt pepper to taste
• oil for frying
• CUCUMBER COCONUT SALSA
• 1/2 persian cucumber, minced
• 1/2 cup fresh coconut, minced
• 1/2 lime, juiced and zest
• 2 tbsp parsley, chopped
• 2 tbsp cilantro, chopped
• salt and pepper to taste
• sour cream, to serve

Steps

• SALSA
• Mix all ingredients together and season to taste. Set aside.
• ZUCCHINI CAKES
• Squeeze moisture from the zucchini until dry.
• In a medium bowl, add all dry ingredients and mix well together.
  Mix in wet ingredients and vegetables. Ladle into a well oiled
  hot skillet over medium high heat and shape into patties. Cook
  until crisp on both sides.
• Top zucchini cakes with sour cream and cucumber salsa
  to serve.
• Enjoy!