Zucchini-Potato Cakes

On Friday, I had the day off, so I was going to meet some girlfriends at the beach for a picnic.  It was not that warm, and threatening to thunderstorm, though, so they came over and I made them some lunch at my place.  Zucchini-Potato Cakes topped with cool avocado, a salad of watermelon, cucumber, feta, heirloom tomato, arugula and mint, and chilled rose.  It was lovely, and summery, and a perfect girly lunch.  Also a really perfect way to use up some zucchini!

Zucchini-Potato Cakes

These would also be nice as an appetizer; instead of 12 patties, make 24 or even 36, and then top them with a little dollop of avocado cream.

2 smallish zucchini, grated
5-6 new potatoes, grated
1 cup mozzarella cheese, grated
1 clove garlic, minced
2 large eggs
1-1.5 cups breadcrumbs
salt and pepper to taste
olive oil, for frying

Combine all ingredients in a large bowl and mix well.  The mixture should be reasonably wet, but still hold its shape.  Start with 1 cup of breadcrumbs, and add more until you have the right consistency.

Heat a good amount of olive oil in a skillet over medium-high heat.  Shape the dough into 12 medium-sized patties, and fry in batches until deep golden brown, about 5-6 minutes per side.  Remove to a paper towel-lined plate, and then serve hot, topped with avocado slices, alongside a green salad.

Serves 6 for lunch.