Zucchini Rice Cakes with Vegan Tartar Sauce
- Yield: 12 servings
Ingredients
- PATTIES
- 1cup finely grated zucchini
- 1cup coarsely grated zucchini
- 1teaspoon sea salt
- 4cups cooked short-grain brown rice, lightly mashed
- 1cup minced onion
- 2/3cup minced fresh parsley
- 1/4cup arrowroot starch
- 1/4cup freshly squeezed lemon juice
- 2teaspoons celery seeds
- 1teaspoon paprika
- 1/2teaspoon ground black pepper
- COATING
- 1cup yellow cornmeal
- 1/4cup arrowroot starch
- OIL FOR FRYING
- 1cup grapeseed oil or other oil
- VEGAN TARTAR SAUCE
- 1cup vegan mayonnaise
- 1 1/2tablespoons pickle relish
- 2teaspoons minced onion
- 2teaspoons freshly squeezed lemon juice
- GARNISH
- -- Sea salt
- 12-- lemon wedges
Instructions
- To make the patties, put the zucchini in a medium bowl an drub the salt into it. Transfer to a strainer and set aside to drain for 20 minutes. (Put the strainer in a bowl or in the sink.)
- Squeeze out the excess moisture from the zucchini and put it in a clean bowl. Add the remaining patty ingredients and mix well. Using wet hands, form the mixture into 12 small patties.
- For the coating, combine the cornmeal and arrowroot starch on a plate. Dip each patty into the coating to completely cover both sides. Put on a plate.
- To fry the patties, heat 1/2 inch of the oil in a cast iron skillet over medium heat. When the oil is hot, fry the patties for 5 minutes on each side, until lightly browned. Line a plate with paper towels (to absorb the excess oil) and transfer the patties to the plate.
- To make the tartar sauce, combine all the ingredients in a small bowl and mix well.
- To serve, sprinkle the patties lightly with salt. Garnish each patty with a lemon wedge and a dollop of the tartar sauce. Serve hot.
–From The Natural Vegan Kitchen by Christine Waltermyer