By Chef Jo Ann Kim
August 2021
Serves 2-4
Ingredients
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2 small zucchini, grated
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1 cup corn
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2 eggs
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1/3 cup cornmeal
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1 cup flour
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1/2 tsp coriander
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2 tbsp basil, chopped
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1/2 tsp red pepper flakes
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salt pepper to taste
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oil for frying
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CUCUMBER COCONUT SALSA
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1/2 persian cucumber, minced
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1/2 cup fresh coconut, minced
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1/2 lime, juiced and zest
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2 tbsp parsley, chopped
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2 tbsp cilantro, chopped
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salt and pepper to taste
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sour cream, to serve
Steps
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SALSA
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Mix all ingredients together and season to taste. Set aside.
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ZUCCHINI CAKES
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Squeeze moisture from the zucchini until dry.
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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.
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Top zucchini cakes with sour cream and cucumber salsa
to serve.
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Enjoy!