Zucchini Cakes with Jalapeño and Lime

A simple flavorful recipe for Zucchini Cakes with Jalapeño and Lime. Serve them up with Chipotle Aioli and a hearty green salad for a tasty, low-calorie, vegetarian meal. 

This is the time of year when zucchini and summer squash seem to pile up and many of us have already had our fill. That’s when I like to whip up these flavorful guys – Zucchini Cakes with Jalapeño and Lime.  Zucchini is grated either by hand or in a food processor ( wayyyyyy easier) and salted and drained. Then it’s mixed with jalapeño, lime zest and fresh herbs. I use an egg to bind it, along with bread crumbs, which seem to give these the best texture. Feel free to add cheese or leave it out for a lighter version.

Believe me when I tell you I’ve tried to come up with a vegan version.  They come out…just ok.  The flavor is good but the texture fails. There is something about the egg that gives these a lightness and a bit of loft that is hard to replicate. But feel free to try your hand at it, and leave notes in the comments, because I would truly looooooooove a vegan version.

Sear them up and serve with a drizzle of Chipotle Mayo or sour cream. So tasty…. and perfect alongside a leafy green salad. A delicious, low-calorie, vegetarian meal.

Once the zucchini is salted and drained, the recipe goes very quickly.

Simply stir the ingredients together in a bowl and sear.

I love the Zucchini Cakes with a drizzle 0f smoky Chipotle Mayo (which you can keep vegan).

Squeeze the Zucchini Cakes with a little lime juice and serve with a hearty green salad. So good!

Hope you enjoy!

PS. Here is another version of Zucchini Fritters, that you may enjoy, inspired by the flavors of Greece!

Zucchini Cakes with Jalapeño and lime

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A simple healthy recipe for Zucchini Cakes with Jalapeño and Lime, topped with Chipotle Aioli. Serve this with a leafy green salad for a flavorful vegetarian meal!

• Author: Sylvia Fountaine
• Prep Time: 60 mins
• Cook Time: 20 mins
• Total Time: 1 hour 20 minutes
• Yield: 2 1x
• Category: vegetarian main,
• Method: stove top
• Cuisine: Mexican

Scale 1x2x3x

Ingredients

• 1 lb zucchini, grated.
• 1 teaspoon salt
• 1 garlic clove, finely minced
• 2 scallions, finely sliced
• 2 teaspoons chopped jalapeno ( optional)
• ¼ cup chopped cilantro (or sub italian parsley)
• zest from ½ a small lime
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 egg
• ½ cup bread dry crumbs (like Panko) See notes for gluten-free.
• ½ teaspoon baking powder
• ½ cup grated cheese ( totally optional) like pepper jack, mozz, cheddar

Instructions

Grate zucchini  using a box grater, or a food processor with the grater attachment (fastest, easiest)

Toss with the salt and place in a strainer over a bowl to let the liquid drain out for 30 -60 minutes. Press the remaining water out of the zucchini with your fingers.  Place drained zucchini in a bowl.

Add garlic, scallions, jalapeño, herbs, lime zest, cumin and smoked paprika. Mix. Add the egg and mix it in well.  Mix the baking powder with the breadcrumbs, then add both to the bowl.  Add optional cheese (leave it out if going low-calorie.)

Give it a good stir. It should be like a thick paste. If it seems too wet, add a another tablespoon or two of bread crumbs ( or flour).  ( You could make this ahead and refrigerate at this point)

Heat oil in a skillet over medium heat. Spoon the mixture into the skillet, creating golf ball-sized rounds. Flatten slightly, and sear each side until deeply golden ( about 5-6 minutes) and their centers slightly puff up.  Turn the heat down if necessary, to cook the insides all the way through, without burning the crust.

If making more that one batch, to save time,  you could finish them off ( after searing) in a 375 F oven until cooked through and slightly puffed.

Serve with a squeeze of lime and sour cream or Chipotle Mayo 

Notes

I have not tried this with gluten-free breadcrumbs or gluten-free flour, but my guess is it would work great. If you do try it, please comment below and let us know how it works.

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