by Tamara Jo
Photo by Tamara Jo
Tamara Jo's Notes:
2 cups Zucchini Ask a question about this ingredient
2 cups Baby red potatoes Ask a question about this ingredient
zest one lemon Ask a question about this ingredient
Juice one lemon Ask a question about this ingredient
1/4 cup bread crumbs Ask a question about this ingredient
Roasted Garlic-I use one whole clove Ask a question about this ingredient
1 tablespoon Chopped Rosemary, Parsley, and Chives Ask a question about this ingredient
Sea salt, to taste Ask a question about this ingredient
Lemon pepper, to taste Ask a question about this ingredient
2 Eggs Ask a question about this ingredient
3 tablespoons Heavy cream Ask a question about this ingredient
Shred zucchini and potato. Put in a colander, add a bit of sea salt. let drain for an hour, then squeeze dry.
Ask a question about this stepMix all the above ingredients together and form patties. Large ones for a dinner, or small patties for an appetizer. I use a cast Iron frying pan with about three inches of vegetable oil. Test with a wooden spoon handle to see if the oil sizzles... when it does... You're ready to start frying.
Ask a question about this stepRaspberry Chipotle Creme: Sour creme with Raspberry Chipotle B.B.Q. Sauce. 1/2 cup sour cream to about 3 tablespoons B.B.Q. sauce.
Ask a question about this step
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
