Zucchini Potato Cakes With Cucumber Dill Dip. These tasty cakes are great whether you need a filling snack, or the main course for dinner. Fresh vegetables and spices mixed together and are baked to crispy perfection. Enhance the flavor with the yogurt cucumber dill dip, and you will be addicted. These cakes are ready in an hour, and are vegetarian and gluten free.
Recipe
Zucchini Potato Cakes With Dill Dip
Ingredients
Zucchini Potato Cakes
- 2 cups shredded zucchini
- 2 cups shredded potatoes
- 1 leek, sliced
- 1 cup gluten free bread crumbs
- ½ cup feta cheese
- 1 tablespoon fresh dill
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
Dill Dip
- 1 cup yogurt
- ½ cucumber, chopped
- ½ teaspoon sea salt
- 2 tablespoon fresh dill
- ⅓ cup raw cashews
- ½ teaspoon granulated 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.
Tips For Making Zucchini Potato Cakes
Do not skip the step of salting and removing moisture from the zucchini or the cakes will be soggy.
I prefer to bake the cakes, but if you prefer, you can pan fry them with olive oil on medium heat.
If you would like your cucumber dip to be thicker, add 2 tablespoon of ground flax when blending.
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