
Zucchini Skillet Cakes with capers and pine nuts

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These versatile skillet cakes take well to all kinds of herbal seasonings, but I especially like this combination of marjoram with capers, pine nuts, and a bit of lemon. They can be served naked, topped with a little salad of cherry tomatoes, or accompanied with a creamy ranch dressing. To make these skillet cakes vegan, replace the eggs with pureed tofu. These are not particularly dense, so include something more substantial in your meal if appetites are large. A rice pilaf or quinoa and a big salad with lots of vegetables would do the trick. To drink, a crisp white wine, such as a Russian River Sauvignon BlancRochioli, for examplewould have the acidity to stand up to the capers, with enough fruit to wrap around the zucchini.
ingredients
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serves: 4
4 cups grated zucchini (from about 2 pounds or 6 medium squash)
sea salt and freshly ground pepper
2 eggs, beaten (or 1/2 cup pureed tofu)
3 tablespoons snipped chives
1 clove garlic (minced or pounded in a mortar)
1/2 cup chopped parsley
3 tablespoons chopped marjoram (or 2 teaspoons dried)
1 lemon grated zest
1 cup dried bread crumbs
1/2 cup pine nuts (lightly toasted in a dry skillet)
1/4 cup capers, rinsed
olive oil for frying
Servings Per Recipe: 4
Amount per Serving
Calories: 337
- Total Fat: 19.3 g
- Saturated Fat: 3.2 g
- Trans Fat: 0 g
- Cholesterol: 226 mg
- Sodium: 553.9 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 4.1 g
- Sugars: 5.9 g
- Protein: 15.7 g
preparation

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