Jun 4, 2009

Carrot, Zucchini, & Potato Cakes

I saw this recipe in my Better Homes & Gardens magazine and knew that I would enjoy these...even if they had zucchini in them!

Most of the time, I cannot bear to eat zucchini. That and eggplant. Ugh. I try to like it, I really do...but I just can't.

I don't mind raw zucchini, but as soon as it's cooked it becomes a soggy, disgusting mess!

But alas, it was delicious in these. Perhaps because you couldn't really taste the zucchini. ;)

Carrot, Zucchini and Potato Cakes
Better Homes & Gardens

1 medium zucchini, shredded (about 1-1/4 cups)
1-1/2 lb. baking potatoes, peeled and shredded (about 4 cups)
1 large carrot, shredded (about 1 cup)
1/4 cup all-purpose flour
5 large eggs
2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. canola oil

1. Preheat oven to 425 degrees F. Lightly coat two small baking sheets with nonstick cooking spray; set aside.
2. Drain zucchini in a colander; press to squeeze out excess liquid. In large bowl combine zucchini, potatoes, carrot, flour, 1 of the eggs, thyme, salt, and pepper.
3. In extra-large nonstick skillet heat half of the oil over medium heat.
4. To make a pancake, spoon about 1-cup portion of potato mixture into skillet; evenly press and round edges with back of spatula to form a pancake.
5. Cook two pancakes at a time, 4 to 5 minutes each side or until golden brown, turning once.
6. Transfer to prepared baking sheet and place in oven until all cakes are made. Repeat with remaining oil and potato mixture.


♥peachkins♥ said...

It looks really good and healthy too!

♥peachkins♥ said...

It looks really good and healthy too!

rachel said...

Hey! I know this recipe is from years ago, but I have a question: in the ingredients it calls for five eggs, but in the recipe only one seems to be called for. I'm making this now and I'll just stick with the one egg, but I was wondering what the additional four were intended for? Excited to eat this recipe--I'm making it with chicken and this recipe of yours: http://www.goodthymesandgoodfood.com/2011/08/pasta-with-ricotta-lemon-and-spinach.html

goodthymes said...

Hi! You were right about using one 1 egg. The other four from the original recipe were to top the zucchini cakes with. I obviously didn't include them as part of the dish. I need to fix that in my blog!! :) I hope you enjoyed them and the pasta!

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