Ingredients
Zucchini Cakes
1/2 to 3/4 jumbo Zucchini
1 Tablespoon Minced Garlic
1/2 cup (to 3/4 Cup) Breadcrumbs
1/2 cup Parmesan cheese
2 whole eggs
Kosher Salt to taste
Freshly ground black pepper, to taste
Olive oil
Pink Eyed Pea-Tomato Salsa
1 cup cooked peas
1 cup roman tomato, chopped
1/2 cup red onion, chopped
2-3 tbsp red wine vinegar
3-4 tbsp extra virgin olive oil
lemon basil & parsley, chopped
Preparation
Zucchini Cakes
Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible. Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese (shredded), eggs, kosher salt and pepper to taste. Stir with a fork until well mixed. Heat olive oil (about 1/4 inch deep in bottom of skillet) to a medium heat. When the oil is hot enough to drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over (they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes).
Pink Eyed Pea-Tomato Salsa
Combine all ingredients and let rest at room temp, 10-15 minutes. Cooked Peas simmer peas until just tender in water. Drain well and let cool 5-10 minutes. Season peas after draining.
