Pistachio Crusted Zucchini Cakes with Quadruple-Herb Tzatziki
Yield: 12 small cakes (approximately 3.5” diameter)
This recipe evolved from a zucchini fritter craving and turned out to be a light, yet nutrient dense, baked-not-fried version. The cakes are vegan, but you can always substitute an egg for the flax seeds. For a vegan “tzatziki”, I would substitute tahini and water/lemon juice for the yogurt. You don’t have to bake the dozen cakes all at once; they can be left, separated by parchment paper, in an airtight container in the fridge for a few days. Bake individually as you like, but be sure to bake for 20 minutes to achieve a good crust.
Ingredients & Procedure
For the cakes…
1/3 cup millet
1 tbs flax seeds
1 tbs pumpkin seeds
- In a small pot, soak all of the ingredients listed above in one cup water (for at least 6 hours or overnight).
1 cup mung beans, soaked for 6 hours or overnight (you want to soak the beans separately, because bean soaking water should be discarded).
3 cloves garlic, peeled
1 tsp fine grain sea salt
¾ tsp ground coriander
¾ tsp ground cumin
¾ tsp ground pimenton
Tiny pinch saffron threads (optional)
- Drain and rinse beans.
- Add beans to pot with millet and seeds with the addition of 1 cup water, garlic cloves, salt and spices.
- Bring to a boil, cover and simmer over low heat for 20 minutes.
- After 20 minutes, turn off heat, but keep lid on and let sit for 10 minutes to cool.
- Empty contents of pot into a large bowl and add the following additional ingredients:
2 tbs minced shallot
1 cup whole-wheat panko
1 tsp fine grain sea salt
1 medium sized zucchini, grated and strained (approximately 1.5 cups)
*Wrap grated zucchini in paper towel or dishtowel and squeeze out excess liquid (discard or drink!)
1 4oz. bag shelled pistachios, finely ground in a food processor
- Using a large spatula, fold to incorporate and evenly distribute shallot, zucchini, breadcrumbs and salt into the millet and mung bean mixture. The “dough” will be sticky.
- Heat oven to 375 degrees.
- Scoop out and shape dough into small cakes. I like to use an ice cream scooper for consistent size: press and flatten two scoops together.
- Put ground pistachios and a generous pinch of salt (if using unsalted nuts) on a plate and cake by cake, cover completely with nuts.
- Lay out cakes on a parchment lined baking sheet.
- Bake in 375 degree oven for 20 minutes.
For the Tzatziki…
2 tbs fresh mint, chopped
2 tbs fresh basil, chopped
1 tbs fresh dill, chopped
1 tbs fresh parsley, chopped
2 containers Siggi’s yogurt (or 12oz. of any strained/Greek plain yogurt)
1 tbs olive oil
Zest from 1 lemon
1 clove garlic, minced
1 scallion, finely chopped
¼ cup cucumber, brunoise (cut into tiny cubes)
Salt and pepper to taste
- Combine all ingredients in a small bowl and fold with spatula until evenly combined.
Serve zucchini cakes with quadruple-herb Tzatziki and a wedge of lemon. A few halved cherry tomatoes go nicely with this dish, along with a green vegetable. Finish plate with a light dusting of left over ground pistachios.
