Tuesday, July 5, 2011
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!
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.