Keeping with the theme of having veggies as much as possible, I made zucchini cakes for breakfast this morning. Then it dawned on me how good this would be for a party appetizer, lunch snack or even side dish for dinner. I find it unique to serve at gatherings because we’ve all seen those spinach balls at parties. Well these zucchini cakes are healthier and tastier if you ask me and I feel your guests would really appreciate something different to snack on.
Simple ingredients, quick prep and easy to prepare. Recipes often call for squeezing the zucchini to get rid of the water, but it's not necessary with the addition of flour. The addition of chickpeas in this recipe ups your protein and is a great substitute for eggs. If you’re not a fan of onion or just want to add some color and extra veggies, add a bit of shredded carrots.
Check out a few more recipes to use your veggies in an unconventional way:
This video is a great tutorial on how to grate your zucchini. You can forgo the salt and water drain but it’s an option. A great way to amp up the flavor of these cakes is to throw in fresh herbs like tarragon, dill or even cilantro. If you want to keep your prep simple season it up with Bragg’s Organic Sprinkle or Sea Kelp Seasoning. Lemon zest will make add a freshness to this recipe that will be perfect for spring and summer months, like a picnic in your mouth. If you’re not sure how to zest a lemon, watch this video. It’s tricky because while the lemon zest is wonderful, the white part below the skin is very bitter. So be careful when zesting for any recipe.
This is one of those recipes you’ll find yourself making over and over again. I’m in the process of working on a sauce to accompany it, so stay tuned that will be posted soon.
I'd love to hear your feedback in the comments below for these Easy Zucchini Cakes! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
Servings | people |
- 1 Tbl ground flaxseeds plus 3 Tbl water
- 2 medium zucchini grated
- 1/3 15 oz can chickpeas mashed (or use a food processor, but keep some larger bits)
- 2 Tbl red onion grated
- 1/4 cup cornmeal
- 3 Tbl flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- mango salsa homemade or store-boughtg
Ingredients
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- Combine the flax meal and 3 Tbl water in a small bowl and let rest for about 10 minutes.
- Add zucchini, chickpeas and red onion to a bowl.
- Add the cornmeal, flour, baking powder, flax mixture, and salt. Mix until well blended.
- Spray pan with cooking spray and add about 2-3 T. of the mixture, flattening to make level.
- Cook each side for about 2 minutes.
- Serve with chutney or mango salsa and add a squeeze of lemon if you like.
Condiments: plain yogurt, chutney, maple syrup, mango salsa
I don’t see the instructions on what to do with the flaxseed mixture and what to do with that?
Thanks for bringing that to my attention. Add the soaked flax to the other ingredients in step 3. I’ve updated the recipe.
Please let me know how much 1 serving is – 100 g or 1 piece?
A serving is 1/4 of the recipe which, depending on how big you make them, is about 2 zucchini cakes.
Can you use chickpea flour for the 3 tablespoons of flour? Also, how much is 1/3 can of chickpeas, approximately? Would that be 1/2 cup prior to mashing?
Hey Rita, I haven’t tried chickpea flour but I don’t see why it wouldn’t work. And 1/3 can of chickpeas is a 2/3 cup. I hope that helps.