Without regular rain and temps soaring into the 100s, our garden has produced maybe three zucchinis. What a change in perspective! Previously I found ways to disguise my zucchini or use it in massive quantities. This year each prized zucchini has become the star of mealtime…. and in the process a new favorite has emerged! This recipe is is really a prize: Nearly all of the preparation can be done well in advance of serving, and it is exciting enough to serve to dinner guests.
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This recipe has been adapted from one found in Maria Speck’s Simply Ancient Grains: Fresh and Flavorful Whole Grain Recipes for Living Well
First, you will need about 2 cups of cooked rice. I prepared slightly undercooked rice for this recipe. To prepare undercooked rice, cook for a few minutes less than the required time, rather than adding less water than required. You could also save time and use leftover rice instead, so long as it is a little dry.
The idea is that the rice will soak up a little of the liquid from the zucchini without making a soggy cake. Make sure to pack your measuring cup for a full 2 cups. You could use brown rice or white rice, but I am on a red rice kick lately…. high in potassium, magnesium and other trace minerals, quick cooking and flavorful….yum! Here is a link to the brand I buy: Lotus Foods Bhutanese Red Rice
Then, use your food processor or box shredder to shred zucchini. You will need 1 cup. If your zucchini is large or just has large seeds, remove and compost the seeds before shredding.
Add the following ingredients to a large bowl, along with the rice and zucchini:
- 1 cup feta, either crumbled or cut into chunks (depending on the type available at your local grocery store or farmer’s market)
- 1/4 cup quick-cooking rolled oats
- 1/2 cup minced shallots (substitute wild onions, red onion, or green onions depending on availability and preference)
- 1/2 cup packed fresh dill
- 2 large eggs
- up to 1 tablespoon minced chile or jalapeno pepper, if you like and if you have some available.
- 1/4 – 1/2 teaspoon real salt
- 1/4 teaspoon ground black pepper
Mix all ingredients together with your hands, just like when you make meatballs. Add a spoonful (or a few) more rolled oats if the mixture won’t form together in your hands.
Make thick patties about 2.5 inches across, and set each one on a baking sheet. If you need a visual guide, each patty should be about the same size as the diameter of a jelly jar.
Cover the baking sheets with plastic wrap or foil and chill for at least 30 minutes, up to overnight.
When you are ready to cook, heat 1-2 tablespoons of grapeseed or olive oil in a cast iron skillet. Arrange your cakes in a single layer in your skillet, being careful that the sides do not touch each other.
Cook the cakes without flipping or moving until the bottom is golden brown, then flip. Total cooking time should be 5-6 minutes per cake, depending on the heat of the skillet.
Remove the cakes to a plate covered with a paper towel. Eat them immediately ether plain or with sour cream, lemon juice or mustard.
While these cakes are delicious freshly cooked for your dinner, leftovers hold well in the refrigerator overnight to be served with your breakfast. Try serving the cakes alongside scrambled pastured eggs. Enjoy!
Loooooove it!!!!