Zucchini Potato Cakes
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If you like zucchini and you have a lot in your garden, you don't know what to do with it.
You will also need cooked potato at room temp.
Add all of those ingredient's into a bowl and mash together..I used a mixer to blend it together more. The texture depends on you, firm or runny like pancake mixture.
Please continue on to our recipe and more info to make this amazing meal.
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Ingredients
- Zucchini - 1 or 2 cups, shredded
- Potatoes - 2 cups, cooked and room temp.
- Onion - 1 small, chopped or shredded
- Egg - 1 large
- Flour - ½ cup
- Baking soda - ½ tsp
- Sea salt - Pinch, to taste
- Black pepper - Pinch, to taste
- Onion powder - Pinch, to taste
- Olive oil - 1 tbsp
- Nutmeg - Pinch
- Milk - ½ cup or less
- Savoury - Pinch
Instructions
Method:
Peel and shred zucchini and onion, peel and cook two potatoes and after cooked remove from water and let come to room temp. Mash potatoes before adding it to a large bowl.
Top with shredded zucchini, onion, egg, seasonings and nutmeg then mix together.
After add flour, baking soda, oil and milk or water if you like the batter to be more liquidly. Keep the water or milk out if you like the cakes more firm.
Preheat a large frying pan with butter or oil inside. Scoop in about four scoops to the HOT pan and fry for five minutes or so on each side until golden brown and cooked.
Continue doing this until all the batter is gone and all fried. Serve HOT and with whatever side dish or meal.
Bonita’s Tips:
To keep zucchini longer shred or chop in chucks to freeze for long storage or for another time.
Use room temp or cold potatoes for better results.
Keep in container in fridge for a few days until eaten.
Allergens
We have a few zucchini recipes that you can make and use up all those amazing fresh or frozen zucchini you have.
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We hope you are still very interested in our ZUCCHINI POTATO CAKES today. Don’t forget to watch our short video tutorial and leave us a message.
Thank you for stopping by and enjoy to the fullest. 🙂 Bonita, RMHussey Productions and Team!
From our kitchen to yours!!
Have a wonderful day!!
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Thanks Bonita! I happen to have a few bags of frozen shredded zucchini from my own garden and am looking forward to trying this. Might serve with a wee dollop of sour cream.
That sounds so lovely and I’m glad you share a new recipe to use your tasty frozen or fresh zucchini. Enjoy to the fullest!! Bonita