Zucchini Cakeswith Lemon Aioli
These cakes are ridiculously good. They are creamy on the inside and crisp on the outside. You’ll think there is cheese
Ingredients
- 3 lightly packed cups (450 g) shredded zucchini
- 4 strips bacon (about 4 oz/110 g)
- 1 tsp finely ground sea salt
- 1 large egg
- 1 tbsp coconut flour
- 1 tbsp arrowroot starch or tapioca starch
- 0.8 tsp garlic powder
- 0.8 tsp onion powder
- 0.5 tsp dried oregano leaves
- 0.3 tsp ground black pepper
- 0.3 cup (52 g) mayonnaise
- 1 tbsp plus 1 teaspoon lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 0.3 tsp finely ground sea salt
- 1/8 tsp ground black pepper
Instructions
- 1
Place the shredded zucchini in a strainer set over the sink. Sprinkle with the salt and allow to sit for 15 minutes. Meanwhile, cook the bacon in a large frying pan over medium heat until crispy, about 10 minutes. Remove the bacon from the pan, leaving the grease in the pan. When the bacon has cooled, crumble it. While the bacon is cooking, make the aioli: Put the mayonnaise, lemon zest, lemon juice, mustard, garlic, salt, and pepper in a small bowl and whisk to incorporate. Set aside. When the zucchini is ready, squeeze it over and over again to get out as much of the water as you can. Transfer the zucchini to a large mixing bowl and add the remaining ingredients for the cakes. Stir until fully incorporated. Set the frying pan with the bacon grease over medium- low heat. Scoop up 2 tablespoons of the zucchini mixture, roll it into a ball between your hands, and place in the hot pan. Repeat with the remaining mixture, making a total of 8 balls. Press each ball with the back of a fork until the cakes are about ½ inch (1.25 cm) thick. Cook the cakes for 4 to 6 minutes per side, until golden.