Zucchini: Veggie of the Week-potato/zucchini cakes

More fresh zucchini recipes to enjoy! The pan frying makes this a little less healthy than your average veggie, but a tasty treat.


1 large zucchini shredded

4 large potatoes, steamed and roughly mashed

salt and pepper to taste

1/4 cup flour or bread crumbs (optional, but helps bind the mixture) *GF variation, use GF flour or garbanzo bean flour

Mix all of the ingredients into a large bowl and stir well.

Scoop out spoonfuls of the mixture and hand mold into small cakes.

Place into a preheated heavy bottomed pan coated with enough canola oil to pan fry the cakes.

Cook each side until browned and crispy. Allow to cool and enjoy alone or with your favorite condiments.

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