Cashew Zucchini Patties Recipe


A delicious light entree! Serve on a pancake or with a baked sweet potato or winter squash and a salad.

Step 1

Combine the zucchini, cashews, sea salt, and tapioca starch flour or arrowroot in a bowl, tossing to mix well. Heat the oil in a large skillet over medium heat. Drop, by the tablespoonfuls, 4 mounds of the zucchini mixture into the skillet. (You'll use about half the mixture.) Using the back of a spoon, press into flat patties. Cook for 5 minutes, or until brown. Turn and cook for 5 minutes more, or until brown.

Step 2

Place on a plate and cover with foil to keep warm while cooking the remaining zucchini mixture. To speed preparation, use a food processor to chop the zucchini. Avoid using a blender, because it will puree the zucchini. The cooked patties will freeze well for up to 1 month, but lose their crunchiness once frozen.

Things You'll Need

  • 1 1 pound zucchini, finely chopped
  • 1 1/2 pound raw cashews (1 2/3 cups), finely ground
  • 1 1/4 teaspoon sea salt
  • 1 2 Tablespoons tapioca starch flour or arrowroot
  • 1 2 Tablespoons oil (I used coconut oil)

About this Author

Christine Smith an member who donated this recipe.