We’re up at my boyfriend’s dad’s farm in Mendocino with four dogs in tow for the long weekend, and his dad has such a wonderful garden. There’s an abundance of basil, zucchini and other squash, and tomatoes, so this morning’s breakfast was zucchini cakes. Very easy to make and delicious.
To make the paleo zucchini cakes, you’ll need
2 cups (more or less) shredded zucchini
4 slices of cooked and chopped bacon (use organic, uncured)
1-2 tbsp coconut flour, gluten free flour mix, or almond meal
Scallions, dill (or other herbs/spices that appeal to you), sea salt and black pepper.
First, shred the zucchini. A food processor makes it much easier, but a hand grater will give you a good arm workout. Pat the zucchini dry with a paper towel.
Next, cook the bacon. I’m using my favorite non-stick, non-toxic green pan.
Once the bacon has cooked, pat it with a paper towel to absorb the grease, then chop/dice it. Reserve the bacon fat in the pan to cook the zucchini cakes. Mix the zucchini with the 2 eggs, the chopped bacon, the flour of your choice (except white of course), scallions, and any herbs spices. We had dill on hand, so we used that. Sea salt and pepper the mix to taste. Add more flour if the mix looks too runny.
Finally, form a few patties with your hands and add to the pan on the stove over medium-high heat. I drained and reserved the bacon fat and added a little more to the pan each time between batches.
Once they are browned on the bottom, flip them and cook til firm and browned on both sides. Transfer to a plate and keep them warm in the oven (at 200 degrees) while you make the rest of the cakes in batches. Then, eat and enjoy! I’d recommend a side of raw kraut for probiotics and enzymes, and maybe a handful of fresh berries for the perfect breakfast. These keep well and would make a great snack, or make a big batch for Sunday brunch and have the leftovers for Monday breakfast.
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