Tuesday, July 12, 2011

Zucchini Rice Cakes

                                                             Zucchini Rice Cakes

Light and lemony, these patties are packed with flavor. They are extra delicious topped with yummy dill sauce! Gluten-free, soy-free, vegan, nut-free.

½ cup zucchini, finely grated (unpeeled)
½ teaspoon sea salt
½ cup finely minced onion (can sauté if you prefer)
2 cups cooked white rice, mashed lightly with a potato masher
1/3 cup finely minced parsley
2 tablespoons fresh lemon juice
½ teaspoon sea salt
½ teaspoon cracked black pepper
½ teaspoon paprika
2 tablespoons arrowroot
1 teaspoon celery seed
Optional: 1 teaspoon Old Bay seasoning

½ cup cornmeal
2 tablespoons arrowroot powder

Grape seed oil, for frying
Sea salt
Creamy Vegan Mayo Sauce (see recipe below)

Place grated zucchini in a bowl and rub salt into it. Transfer zucchini to a strainer and set aside to drain for 20 minutes. Combine patty ingredients in a large bowl. Mix well. With wet hands, form mixture into small patties. Separately, combine coating ingredients on a plate. Dip each burger into the cornmeal-arrowroot mixture to completely cover both sides.

Heat ½ inch of grape seed oil over medium heat in a cast iron skillet. When the oil is hot, fry the patties for a few minutes on each side, until lightly browned. Transfer patties to a plate lined with paper towels to absorb excess oil. Sprinkle with sea salt and serve drizzled with Joyce’s sauce (below), garnished with slices of fresh lemon.

Makes 6-8 patties.

Creamy Vegan Mayo Sauce
by Joyce Rosenblum
4 tablespoons soy-free Vegenaise mayo
¼ teaspoon fresh dill (minced)
teaspoon Dijon mustard
splash of wine vinegar or white wine or mirin.

Whisk ingredients together.

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