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Zucchini Rice PATTIES...Gluten-Free

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  • arlen baden
    July 2013 Issue Light and lemony, these patties are packed with flavor! Enjoy with creamy vegan dill sauce. Patties: 1/2 cup zucchini, finely grated (unpeeled)
    Message 1 of 1 , Jul 15, 2013
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      July 2013 Issue 
       


      Light and lemony, these patties are packed with flavor! Enjoy with creamy vegan dill sauce.

      Patties:
      1/2 cup zucchini, finely grated (unpeeled)
      1/2 teaspoon sea salt
      1/2 cup onion, finely minced
      1 teaspoon sunflower or safflower oil
      2 cups cooked brown rice, mashed lightly with a potato masher
      1/3 cup parsley, finely minced
      2 tablespoons fresh lemon juice
      1/2 teaspoon sea salt
      1/2 teaspoon cracked black pepper
      1/2 teaspoon paprika
      2 tablespoons arrowroot
      1 teaspoon celery seed

      Coating:
      1/2 cup fine organic cornmeal or organic corn flour, mixed with:
      2 tablespoons arrowroot powder

      Baking:
      Sunflower or safflower oil

      Frying:
      Sunflower or safflower oil
      Sea salt

      Garnish:
      Mixed greens
      Fresh lemon slices & dill
      Creamy Vegan Dill Sauce


      Place grated zucchini in a bowl and rub salt into it. Transfer zucchini to a strainer and set aside to drain for 15-20 minutes. Next, sauté the minced onion in a small amount of sunflower or safflower oil. Then, combine patty ingredients in a large bowl. Mix well. With wet hands, form about 1/3 cup of mixture into small patties. Separately, combine coating ingredients on a plate. Dip each cake into the cornmeal to completely cover both sides.

      To Fry: Heat sunflower oil over medium heat in a cast iron skillet. When the oil is hot, fry the patties, 2-3 minutes on each side, until lightly browned. Transfer patties to a plate lined with paper towels to absorb excess oil. Sprinkle with sea salt and serve on a bed of mixed greens, drizzled with our Creamy Vegan Dill Sauce and garnished with slices of fresh lemon.

      To Bake: Preheat oven to 350° F. Lightly brush or spray patties with oil. Place patties on oiled parchment and bake for 15-20 minutes, until lightly browned.

      Makes 10 patties.




      Creamy Vegan Dill Sauce



      A rich and creamy sauce that is perfect for our Zucchini cakes.

      Ingredients:
      1 cup Vegenaise mayonnaise
      1 teaspoon dried dill
      1 1/2 tablespoons Dijon mustard
      Splash of lemon juice, white wine or mirin rice wine

      Whisk together the mayonnaise, dill and mustard. Add a splash of mirin rice wine.

      (*Note: To make a soy free dressing, substitute 1 cup of tahini in place of the Vegenaise. You may just need to add a little water to make it smooth.)



      © 2012- 2013 Natural Kitchen Cooking School



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