Zucchini cakes studded with red bell pepper, red onion, chickpeas and old bay seasoning served with a crisp cucumber salad with snow peas and house Greek dressing.
Zucchini Cakes
6 small patties
1-15oz can chickpeas, drained and rinsed
1 zucchini, grated, excess moisture squeezed out
1/4 cup minced red onion
1/4 cup minced red bell pepper
1/4 cup all-purpose flour
2 tbl chopped, fresh mint
2 tbl vegan mayonnaise
2 tsp old bay seasoning
1 tsp salt
1/2 tsp pepper
1/8 tsp red pepper flakes
1 cup panko breadcrumbs
3 tbl extra virgin olive oil
Pulse the chickpeas in a food processor until chunky. Add the zucchini, red onion, red bell pepper, flour, mint, mayo, old bay, salt, pepper and red pepper flakes. Pulse a couple more times to combine. Stir in the breadcrumbs. Divide into 6 patties.
Saute in olive oil until golden brown on both sides.
Cucumber, Snow Pea & Mint Salad
serves 4
6 oz snow peas ( about 3 cups)
1 large cucumber, thinly sliced
1/2 medium red onion, thinly sliced
2 tbl chopped, fresh mint
3 tbl extra virgin olive oil
1 tbl red wine vinegar
1 tsp dijon mustard
1 tsp dried oregano
3/4 tsp dried basil
1/2 tsp dried garlic
1/4 tsp dried onion powder
salt and pepper, to taste
Bring a small pot of salted water to a boil. Add the snow peas and cook for 2-3 minutes. Drain and shock in ice water.
Combine the snow peas, cucumber, red onion and mint together.
In a small bowl, combine the remaining dressing ingredients. Toss with the vegetables.
