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Pistachio Crusted Zucchini Cakes with Quadruple-Herb Tzatziki

August 28, 2013



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.


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