Spinach, Zucchini & Sweet Corn Cakes
This is one of my favorite dishes right now. A remake of my mother-in-law’s Polish zucchini patties, these spinach, zucchini and fresh cut sweet corn cakes are made with Greek yogurt, garbanzo bean flour and an array of herbs. High in dietary fiber and plant based protein, these “veggie cakes” are a perfect option for those toddlers that want to assert their independence by using their own hands to eat. With a big mouthful of flavor you may be pleasantly surprised how your kids take to these healthy patties. For entertaining purposes, I served these cakes with a white wine, Dijon mustard, mushroom sauce and a purée of pickled beets (bring back the Polish influence), but you may ipt for a dollop of sour cream or gucaolmole. If you have leftovers, which I occassionally do, just pack them in your kids snack pack and take them on-the-go.
1 cob of Sweet Corn, cut kernals
1 bag Frozen Spinach
2 Tbsp Red Onion, minced
1 clove Garlic, minced
1/4 cup Greek Yogurt
1/3 cup Whole Wheat Flour
1/3 cup Garbanzo Bean Flour
1/2 tsp Baking Powder
1/2 tsp Sea Salt
1/4 tsp Black Pepper
1/2 tsp Dried Thyme
1/2 tsp Dried Sage
1/4 tsp Dried Marjoram
1-2 Tbsp Olive Oil
Start by sauteeing the frozen spinach in a large saute pan. Season the spinach as though you were to serve it on its own. Cook off all the liquid and set aside.
Grate zucchini into a large bowl. Using papertowels or cheese cloth and soak up the liquid from the zucchini until it looks “dry.” Add fresh cut sweet corn from the cob. Add minced onion, garlic, eggs, and yogurt into the bowl and stir until combined.
Add the whole wheat and garbanzo bean flours, herbs, baking powder, salt and pepper until thorughly mixed. Set aside to sit for 30 minutes.
Heat large saute pan over medium high heat. Add olive oil. Spoon large large cakes into the pan and cook until browned. Flip and continue to cook. Remove from heat to a plate covered by a paper towel. This will soak up any excess grease that may be present.
Serve warm as a main dish with yogurt, white wine mustard sauce or pickled beets or as a snack for that hungry toddler asserting their independence. Enjoy and bon appetit!