Zucchini Potato Cakes With Dill Dip. These tasty cakes are great whether you need a filling snack, or the main course for dinner. Vegetarian and gluten free.
Course Main Course
Cuisine American
Keyword potatocakes, zucchini
Diet Category Vegetarian, gluten free, dairy free
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 12
Calories 287kcal
Author Alkaline Recipes
Ingredients
Zucchini Potato Cakes
2cupsshredded zucchini
2cupsshredded potatoes
1leek, sliced
1cupgluten free bread crumbs
½cupfeta cheese
1tablespoonfresh dill
1teaspoonsea salt
½teaspoonblack pepper
2tablespoonolive oil
Dill Dip
1cupyogurt
½cucumber, chopped
½teaspoonsea salt
2tablespoonfresh dill
⅓cup raw cashews
½teaspoongranulated garlic
Instructions
Zucchini Potato Cakes
Preheat oven to 375 degrees. Place shredded zucchini in clean towel. Sprinkle salt on shredded zucchini and mix. Let zucchini set for 10 minutes. After 10 minutes has elapsed, squeeze water from zucchini.
Add all zucchini potato cake ingredients to bowl and mix well. Form 12 patties and place on baking sheet with silicon or parchment lining. Bake for 40 minutes.
Dill Dip
Add all ingredients to blender and blend until smooth.