Zucchini Cakes and Rosemary Roasted Yams and Potatoes

I was craving summer fresh vegetables.  So, with this recipe I used my garden frozen fresh zucchini.
I did not measure these ingredients, so they are only estimations.  The measurements are equivalent to the size of the zucchini.  In this case, I probably had about 2 cups of shredded, defrosted zucchini.
2-3 cups grated zucchini  Line a sieve with a clean towel, then add the shredded zucchini with layers of salt, wringing out the towel to remove as much moisture as possible, so the zucchini is quite dry.
½ cup diced red onion
2/3 cup gluten free bread crumbs
1 egg
2/3 cup Parmesan cheese
1 cup grated feta cheese
Salt and pepper
1 tblsp. Diced Italian Flat leaf parsley
Shape into patties, and heat up a frying pan with a little olive oil medium heat.  Fry till golden brown on both sides- about 8  minutes per side.  They are somewhat delicate, so make sure they are nice and caramelized before you flip to the other side.  Dollop a spoonful of Mayo/Pesto and serve hot.
1 cup mayonnaise
3 tblsp. Homemade pesto (or store bought, will post homemade in a separate post to follow)
Mix well, and refrigerate till ready to use.

3 - 4 medium potatoes, cubed to ½ inch pieces
1-2 large yams, cubed to ½ inch pieces
Tblsp. Melted butter
2-3 Tblsp. Olive oil
2 Tblsp. Chopped fresh parsley
3-4 minced garlic cloves
½ lemon - juiced
2 Tblsp. Fresh or dried rosemary
Salt and pepper to taste.
Put cubed potatoes and yams into a baking dish.  Combine butter, olive oil and the rest of the ingredients into a bowl and combine.  Pour over potatoes and  mix well to coat.  Bake at 400 degrees for about 45 min.  Stir about every 20 minutes, to coat well.

Ina Gawne
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7 comments on “Zucchini Cakes and Rosemary Roasted Yams and Potatoes”

    1. Thanks Karen! They are easy to make, and you can play around with herbs too...Italian seasonings, basil, ohhh, curry would be tasty too!

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