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.
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.