Jun 242014
 

These shredded zucchini cakes are great for appetizers or as a side dish. The cakes can be formed into large or small patties depending on how you want to serve them.

Zucchini Cakes

1 large zucchni grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and squeeze out excess water)
1/2 cup parmesan cheese
1 cup panko bread crumbs
sprinkle of ground nutmeg, about 1/8 teaspoon (optional)
1/4 teaspoon paprika
1 clove garlic, minced
1 egg
salt and pepper to taste
2 tablespoons olive oil

Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.  Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side.

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