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Zucchini Corn Cakes {Vegan}

Servings 4
Author Veg Life Staff

Ingredients

  • FOR THE ZUCCHINI CORN CAKES:
  • 1-1/2 Zucchini shredded (no need to drain)
  • 1/2 C Corn fresh is best but you can also use frozen (defrosted), or canned in a pinch
  • 1/4 C Onion shredded or minced
  • 1/2 C Cornmeal
  • 1/2 C All-Purpose Flour
  • 1 Tbl Non-Dairy Milk I use So Delicious brand Coconut Milk
  • 2 Tbl vegan Parmesan Parma, Go Veggie, etc. all have good products - you could also use Nutritional Yeast to get that "cheesy" flavor. You can do a search on Amazon.com for "vegan parmesan" and you can get most of them there.
  • Salt & Pepper to taste
  • Vegetable Oil for pan frying
  • FOR THE DIPPING SAUCE:
  • 1 C vegan Sour Cream Tofutti or Follow Your Heart both make good vegan versions
  • 1/4 C vegan Parmesan Parma, Go Veggie, etc. all have good products - you could also use Nutritional Yeast to get that "cheesy" flavor
  • 1 tsp Dijon Mustard or more to taste
  • Salt & Pepper to taste

Instructions

  • Begin with making the "flax egg". Combine 1 Tbl of ground flax seed to 3 Tbl of water. Mix well and place in the refrigerator. 15 minutes minimum.
  • Using a grater or food processor with the grating attachment, process the zucchini and onion together. Transfer to a large bowl and fold in the corn.
  • To the zucchini and corn mixture, add the cornmeal, flour, salt and pepper, vegan parmesan (or nutritional yeast), the flax "egg" mixture and non-dairy milk. Combine well and set aside.
  • Meanwhile, heat a large skillet on high heat. Add a small amount of oil.
  • We used a mini scoop to get these small patties, but you could make them larger with an ice cream scoop or just use a spoon. It's a dense mixture, so flatten them slightly before flipping.
  • Allow to get golden brown on both sides and cooked through.
  • While they are cooking, combine all ingredients for the dipping sauce. Taste for seasoning.
  • Remove the cooked patties to a paper towel to drain and immediately season with salt while still hot. Finish the remaining patties.
  • Serve warm.
  • Makes about 20 mini or 8-10 large.