Hispanic Kitchen

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Zucchini Cakes with Tomatillo Cilantro Salsa

Yields about 10 cakes


Ingredients:

2 small zucchini (about 1 cup), shredded
2 eggs, lightly beaten
1/2 cup Monterey jack cheese, grated
1/2 cup Parmesan cheese, grated
1 cup corn
1/4 cup red onion, finely diced
1/4 cup orange bell pepper, finely diced
2 teaspoons cumin seeds, crushed
1 teaspoon dried Mexican oregano, crushed
2/3 cup all-purpose flour
Salt and pepper
3 to 5 tablespoons canola oil

For the Tomatillo Cilantro Salsa you will need:
8 tomatillos, husk removed and washed
1 jalapeño, chopped
1/2 small white onion
Handful chopped cilantro (about 1/3 cup)
Juice of 1/2 lime
Salt


Directions for the cakes:

1. Coarsely shred zucchini, drain on several layers of paper towels, patting dry with more paper towels.

2. In a large bowl, stir together eggs, cheese, flour, red onions, peppers, cumin seeds, oregano, pinch of salt and pepper. Stir in zucchini and corn.

3. In a large skillet, heat 3 tablespoons of the oil to medium heat/high heat. Drop by 1/4 cup full into hot skillet, and slightly flatten. Cook for about 2 minutes per side or until golden brown. Drain onto paper towels. Keep warm in oven at 250ºF. Serve with tomatillo salsa.

Directions for the Tomatillo Cilantro Salsa:

Combine the tomatillos, jalapeño and onion in a glass, microwave-safe bowl. Add 2 tablespoons of water, cover with paper towels and microwave for 6 to 7 minutes. Remove from microwave, transfer to blender, add the cilantro, lime juice and 2 teaspoons salt, blend until smooth. Taste for salt, serve warm or at room temperature.

 

Other recipes by Sonia:

Buñuelos
Mexican Red Rice
Cheesy Chorizo Bread
Pork Chile Colorado
Frijoles Borrachos con Chorizo
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas

Views: 8710

Tags: Appetizers, Corn, Salsa, Zucchini, cakes, patties

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Comment by Sonia Mendez Garcia on December 13, 2012 at 9:00pm

Thanks Gloria!!

Comment by GloriaDeCoster on December 13, 2012 at 8:41pm

For Gluten Free use GF all purpose flour.

Comment by Sonia Mendez Garcia on July 25, 2012 at 2:02pm

Thanks Cathy!!! I nice change for a side dish or as an appetizer...:)

Comment by cathy on July 25, 2012 at 1:57pm

looks great can't wait to try these!

Comment by Gina Jurado on June 29, 2012 at 10:29pm
Comment by Sonia Mendez Garcia on May 2, 2012 at 2:23pm

That's awesome Leslie Ann!! All of my brothers still live in Texas....I lived in Houston from 1979 to 1986...sure do miss it!

Comment by Leslie Ann Vivian Longoria on May 2, 2012 at 2:15pm

Headed to Georgetown, Texas Friday to stay with daughter and grandchildren. Going to make this while I am there and introduce the zucchini and tomatillos to the grandchildren. 

Comment by Sonia Mendez Garcia on April 7, 2012 at 6:35pm

What...no tomatillos!! Darn! hahaha....any salsa you make will be yummy with these!!

Comment by Katie Metz de Martínez on April 7, 2012 at 6:18pm

These look super, Sonia! I'd have to substitute a different salsa (no tomatillos here), but otherwise, these would be a snap to throw together.



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