Zucchini Corn Cakes with Tarragon Remoulade

This recipe was inspired by a combination of my love for crab cakes and my dedication to “Meatless May”!

Ingredients (Zucchini Corn Cakes – makes 12)

• 1 large zucchini
• 2 ears sweet corn
• 3/4 cup bread crumbs
• 1/4 cup parmesan cheese
• 1 tsp “21 seasoning salute”
• 1/2 tsp dry mustard powder
• 1/4 cup green onions (chopped)
• 1 garlic clove (crushed)
• 1 egg
• 2 tbsp greek yogurt

Start by peeling the zucchini then shredding it with the large side of a grater. (One large zucchini should produce app. 1 cup of grated zucchini)

Next, remove the corn kernels from the ears with a large, sharp knife. (Two ears of corn should produce app. 1 cup of corn kernels)

Combine the corn and zucchini in a medium mixing bowl.

Then add the bread crumbs, parmesan cheese, seasoning and dry mustard.

Next add the chopped green onions….

…then the garlic.

Finally add the egg and greek yogurt as combining agents.

Mix everything together then use your hands to form the mixture into 12 cakes.

Place the cakes in a 400° oven for 8 minutes, flip carefully (these babies are delicate!) then cook for an additional 6 minutes.

While the cakes are in the oven prepare the sides and sauce.

I served mine topped with a Tarragon Remoulade on a bed of Cilantro Lime Rice.  I also made a side of my Mango Avocado Salsa to try on top of the cakes. It was good, but I suggest picking either the salsa or the remoulade, when I put both on top there were too many flavors going on in my opinion. But, I love options and I love to offer my lovely LLB readers options so here you go

Start by putting 1 cup of rice and 2 cups of water in a rice cooker so that it will be ready when the cakes are (most rice cookers take about 15 minutes to cook 1 cup of rice). When the rice is ready simply add 1 lime, juiced and 1/4 cup fresh cilantro, chopped.

After the rice is in the cooker, prepare the remoulade sauce.

Ingredients (makes app. 1 1/2 cups)

• 1 cup greek yogurt
• 1 egg yolk
• 1/2 tbsp mustard
• 1/2 tbsp white wine vinegar
• 1 lemon (juiced)
• 1/2 tsp salt
• 1 tsp black pepper
• 1/2 tbsp olive oil
• 1/4 cup green onions (chopped)
• 1 tbsp tarragon (chopped)

Next incorporate the additional ingredients.

Mix well and a delicious sauce is ready to go on the healthy vegetable cakes!

At this time you can prepare the Mango Avocado Salsa as well, or instead of, the remoulade sauce.

Next the cakes should be golden, crispy and ready to come out of the oven!

Place on a plate of rice and top with the remoulade sauce!

I added some lemon twists from the juiced lemon for a fun, colorful garnish

Then I tried it with the salsa!

Both nutritious and delicious options for your new favorite vegetarian dish! Enjoy!

♣ Vegan Option: Use the salsa (which is vegan) instead of the remoulade sauce as a topping. Substitute the egg in the cakes with Ener-g vegan egg replacement and replace the greek yogurt with Veganaise, Vegan mayonnaise.

• “Add the Meat” Option: Two cups of lump crab meat can be used in place of the corn and zucchini to make traditional crab cakes.

♦ Gluten Free Option: Purchase gluten-free breadcrumbs or use gluten-free rice Chex cereal put through a food processor to form a fine crumb mixture.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.