Zucchini Cakeswith Lemon Aioli
These cakes are ridiculously good. They are creamy on the inside and crisp on the outside. You’ll think there is cheese
Ingredients
- 3 lightly packed cups (450 g) shredded zucchini (about 3 medium zucchinis)
- 4 strips bacon (about 4 oz/110 g)
- 1 teaspoon finely ground sea salt
- 1 large egg
- 1 tablespoon coconut flour
- 1 tablespoon arrowroot starch or tapioca starch
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon dried oregano leaves
- ¼ teaspoon ground black pepper
- ¼ cup (52 g) mayonnaise
- Grated zest of ½ lemon
- 1 tablespoon plus 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ¼ teaspoon finely ground sea salt
- ⅛ teaspoon ground black pepper
Instructions
- 1
Place the shredded zucchini in a strainer set over the sink. Sprinkle with the salt and allow to sit for 15 minutes.
- 2
Meanwhile, cook the bacon in a large frying pan over medium heat until crispy, about 10 minutes. Remove the bacon from the pan, leaving the grease in the pan. When the bacon has cooled, crumble it.
- 3
While the bacon is cooking, make the aioli: Put the mayonnaise, lemon zest, lemon juice, mustard, garlic, salt, and pepper in a small bowl and whisk to incorporate. Set aside.
- 4
When the zucchini is ready, squeeze it over and over again to get out as much of the water as you can.
- 5
Transfer the zucchini to a large mixing bowl and add the remaining ingredients for the cakes. Stir until fully incorporated.
- 6
Set the frying pan with the bacon grease over medium-low heat. Scoop up 2 tablespoons of the zucchini mixture, roll it into a ball between your hands, and place in the hot pan. Repeat with the remaining mixture, making a total of 8 balls. Press each ball with