Zucchini Scallion Cakes

Well hello there...it's been a while, I know.  No excuses other than it's been so hot I just haven't cooked that much.  But I saw these little jewels on a great site called Meatless Monday and just had to give them a try.

We really are trying to cut down on the meat intake around here, with no small amount of resistance from the little people.  And they say old people are set in their ways...ha!  I get in a bit of a rut trying to think of veggie main dishes. One can only serve pinto beans so many times before having to hide in shame.  But these cakes are a great way to shake things up a bit.  Come to think of it I think they'd be great with pinto beans!

But seriously, they are easy and delicious.  I hope you'll get a chance to give them a try!

• 1 medium zucchini, grated
• 2 scallions, thinly sliced
• 1/4 cup flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 egg, beaten
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest
• 2 tablespoons olive oil

Combine the grated zucchini, scallions, flour, sugar and salt together in a medium mixing bowl and toss to combine. Add the egg, lemon juice and zest and stir to combine.

Prepare a plate with a layer of paper towels. Place the olive oil in a large skillet over medium-high heat. Scoop tablespoons of zucchini scallion batter out into the oil, taking care to ensure space between the mounds of batter. You may have to fry the cakes in batches. Cook for about 1 minute on each side, or until the cakes have browned on both sides and are semi-firm. Transfer to the paper towel lined plate and repeat until you are out of batter.