This year we grew all of 3 zucchini's. It is definitely becoming more of a challenge to grow vegetables in my garden. We do appreciate anything we do get...so hopefully everyone has not had their fill of zucchini and can take one more yummy dish.
Our neighbor gifted us with freshly caught shrimp - so delicious! They were already cooked, so for this dish I lightly re-heated them to go alongside the Zucchini Cakes and Chili Paste with Sweet Basil dipping sauce. Can you tell I am in love with this Chili Paste with Sweet Basil? Lately I can not seem to get enough of it. For a reminder here is a picture:
Many thanks to our neighbor for the delicious shrimp! 🙂
2 Tblsp. Grapeseed oil
1 fully packed cup of finely grated zucchini - well drained
2/3 cup finely grated carrot - well drained
2 Tblsp. finely diced red onion
2 Tblsp. Chili Paste with Sweet Basil (if you do not have this brand - Thai Kitchen Red Curry paste would work, just use 1 Tblsp.)
1 Tblsp. mayonnaise
3 Tblsp. gluten free bread crumbs
salt to taste
1 small egg
Add the grated zucchini to a sieve and squeeze out the excess juice - to become very dry. Place in a bowl. Then add the grated carrot to the sieve and squeeze out any excess juice. Add to the bowl of zucchini.
Add the diced onion, chili paste, mayonnaise, bread crumbs, salt and the egg mixing well.
Shape into patties and place onto a plate. Heat up a frying pan with grapeseed oil on medium high heat. Add the zucchini cakes to the pan and cook 5-6 minutes per side.
While the zucchini cakes are cooking make up this super easy dipping sauce:
Chili Sweet Basil Dipping Sauce:
3 Tblsp. Mayonnaise
1 Tblsp. Chili Paste with Sweet Basil
That is it...too easy, but mighty tasty!
Once the zucchini cakes are cooked, transfer to a plate. Cook fresh shrimp in the same pan just for a few minutes sauteing until nice and pink. (mine were just re heated) Serve the zucchini cakes and shrimp with the chili sweet basil dipping sauce.