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
Makes 10 patties.
Creamy Vegan Dill Sauce
A rich and creamy sauce that is perfect for our Zucchini cakes.
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