Go Back
–+ servings
Zucchini Potato Cakes
Print

Zucchini Potato Cakes With Dill Dip

Zucchini Potato Cakes With Dill Dip. These tasty cakes are great whether you need a filling snack, or the main course for dinner. Vegetarian and gluten free.
Course Main Course
Cuisine American
Keyword potatocakes, zucchini
Diet Category Vegetarian, gluten free, dairy free
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12
Calories 287kcal
Author Alkaline Recipes

Ingredients

Zucchini Potato Cakes

  • 2 cups shredded zucchini
  • 2 cups shredded potatoes
  • 1 leek, sliced
  • 1 cup gluten free bread crumbs
  • ½ cup feta cheese
  • 1 tablespoon fresh dill
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 tablespoon olive oil

Dill Dip

  • 1 cup yogurt
  • ½ cucumber, chopped
  • ½ teaspoon sea salt
  • 2 tablespoon fresh dill
  • ⅓ cup raw cashews
  • ½ teaspoon granulated garlic

Instructions

Zucchini Potato Cakes

  • Preheat oven to 375 degrees.  Place shredded zucchini in clean towel.  Sprinkle salt on shredded zucchini and mix.  Let zucchini set for 10 minutes.  After 10 minutes has elapsed, squeeze water from zucchini.
  • Add all zucchini potato cake ingredients to bowl and mix well.  Form 12 patties and place on baking sheet with silicon or parchment lining.  Bake for 40 minutes.

Dill Dip

  • Add all ingredients to blender and blend until smooth.

Nutrition

Serving: 1g | Calories: 287kcal