A "Grate" Dinner

We are excited to be attending a local wine festival this coming weekend. It’s only  a couple of hours drive from our home but, we have opted to stay overnight and enjoy some time with friends. That means we will be spending two days enjoying parties featuring delicious treats and good wine. We, like so many people have a tendency to overeat a bit when we are away from home. Although we always try to be careful about what we eat  there are weekends when discipline is a bit more difficult. I do believe in balance so tonight I have opted for a light but flavorful Friday night dinner. I’ll be serving zucchini cakes (think potato pancakes but lighter),a Mexican salad with a creamy balsamic yogurt dressing, and pea shoots sauteed with red onion, ginger, garlic, orange zest, and chili paste added to leftovers from a dish John  ordered at lunch out with his co-workers.

Grate (ed) Zucchini  Cakes

 2-3 zucchini

1 clove garlic

1/8  cup red onion
1-2 eggs (depends on zucchini size)

1-2 oz Gruyere cheese

2-3 tbs flour (till it has a semi-loose but not runny consistency)

Salt and pepper to taste

Grate the zucchini 
(with a clean cloth) ring out the excess water.

Grate garlic clove 
(using a grater is best for this recipe)

Grate in red onion 
(or very very fine dice)

Grate in Gruyere

Add flour

S&P

Mix well 
(I set it in the fridge for about an hour)

Form patties (if loose spoon in to pan)

Pan fry (both sides) till golden brown

In a mix of olive oil and butter

Under $5.00 for these savory and delicious GRATE zucchini cakes.