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    Zucchini Potato Cakes With Cucumber Dill Dip

    Published: Aug 2, 2018 · Modified: Jul 7, 2019 by Alkaline Recipes with Leave a Comment

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    Zucchini Potato Cakes With Cucumber Dill Dip.  These tasty cakes are great whether you need a filling snack, or the main course  for dinner.  Fresh vegetables and spices mixed together and are baked to crispy perfection.  Enhance the flavor with the yogurt cucumber dill dip, and you will be addicted.  These cakes are ready in an hour, and are vegetarian and gluten free. 

    Place shredded zucchini in clean towel, mix salt

    Place shredded zucchini in clean towel, mix salt

    Squeeze water from salted zucchini

    Squeeze water from salted zucchini

    Shred potatoes in food processor

    Shred potatoes in food processor

    Add ingredients to bowl

    Add ingredients to bowl

    Mix ingredients

    Mix ingredients

    Form patties, and bake on baking sheet with silicon mat

    Form patties, and bake on baking sheet with silicon mat

    Top with fresh dill

    Top with fresh dill

    Serve patties with dip

    Serve patties with dip

    Bite. Yum!

    Bite. Yum!

    Zucchini Potato Cakes

    Zucchini Potato Cakes With Dill Dip

    Alkaline Recipes
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Main Course
    Cuisine American
    Servings 12
    Calories 287 kcal

    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: 1gCalories: 287kcal
    Keyword potatocakes, zucchini
    Tried this recipe?Let us know how it was!

    Tips For Making Zucchini Potato Cakes

    Do not skip the step of salting and removing moisture from the zucchini or the cakes will be soggy.

    I prefer to bake the cakes, but if you prefer, you can pan fry them with olive oil on medium heat.

    If you would like your cucumber dip to be thicker, add 2 tablespoon of ground flax when blending.

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