Zucchini cakes

The last two weeks have been a slow, painful process of getting ill and getting better. This weekend's rest proved to be not enough as I fought through symptoms of my viral infection at work today, which resulted in me going home after 6 hours in the office!

In the time that I've been ill I've not been cooking so much, though I had a pleasant surprise last Friday when I craved for zucchini (OK, my British comrades would say 'courgette') fritters. Having accidentally processed my vegetables to a batter-like consistency, I ended up with zucchini cakes! Bouncy, crispy on the outside and quite a treat, especially as I've not had an appetite for days.

 Don't be put off by its looks...

Don't be put off by its looks...

 Half-eaten Z-cake

Half-eaten Z-cake

Zucchini cakes (serves 2-3)
2 medium-sized zucchini, sliced into 1-inch rounds
1 white onion, quartered
2 garlic cloves
1 red chilli, sliced
1 egg
2 big handfuls of potato flour
1 big handful of matzo meal
salt and pepper
1/2 cup rapeseed oil

 A little stack! 

A little stack! 

Put all the ingredients in a food processor, to your desired consistency (mine was really batter-like, a surprisingly nice accident). Add the egg and blitz until the egg is well-mixed in. Fold in potato flour and matzo meal. Season well. Drop 1 tablespoon-full sized measures of batter in the hot oil, reduce to a medium heat, cook until cakes are golden brown (approx 5 min per side).

Tahini yogurt mayo (serves 3-4)
1 tbsp tahini
2 tbsps Greek yogur
1 tbsp may
1 tbsp olive oi
Whisk all ingredients together - sprinkle with sumac when serving (optional)

Apologies for not costing this one - perhaps I'll update it later on!

Hungry for more,
The Academicook