RECIPES

Zucchini Corn Cakes with Cucumber Coconut Salsa

By Chef Jo Ann Kim
July 18, 2024
Serves
3–5
Ingredients
CUCUMBER COCONUT SALSA-
Persian Cucumbers1/2 of 1 minced
Fresh Coconut1/2 cup, minced
Limes1/2 of 1, zested and juiced
Parsley2 tbsp, chopped
Cilantro2 tbsp, chopped
Coriander1/4 tsp, powder
Saltto taste
Black Pepperto taste
Sour Creamto serve
ZUCCHINI CAKES-
Zucchini2 small, grated
Corn1 cup, fresh
Eggs2
Cornmeal1/3 cup
Spelt Flour3/4 cup
Cumin1/2 tsp, ground
Turmeric1/4 tsp, powder
Basil2 tbsp, chopped
Saltto taste
Black Pepperto taste
Sunflower Oilfor frying
Steps
  1. For salsa, mix all ingredients together and season to taste. Set aside.
  2. For zucchini cakes, squeeze moisture from the zucchini until dry.
  3. In a medium bowl, add all dry ingredients and mix well. Add in corn, zucchini, eggs, and basil and mix to combine with dry mixture.
  4. Ladle into a well-oiled, hot skillet over medium-high heat and shape into patties. Cook until crisp on both sides.
  5. Top zucchini cakes with sour cream and cucumber salsa to serve.
Cook a meal for someone you love
Cook a meal for someone you love