Sep 24, 2012

Zucchini Corn Cakes with Fresh Tomato and Basil Pesto Sauce

 Zucchini, Corn Cakes with Fresh Tomato and Basil Pesto Sauce

3 Cups Zucchini grated medium to small
2 Cups Corn cut from the cob
½ Cup Red Onion diced
1/8 Cup Chives minced
2/3 Cup White Cheddar Cheese grated
¾ Cup Panko Bread crumbs
4 Tb. White Flour
To Taste Salt
To Taste Pepper
4 Tb. Olive Oil (for cooking)

Combine ingredients in a bowl and mix until well incorporated. Heat a sauté pan on medium high heat with oil. Divide the cakes into the desired serving size and add to your sauté pan. Cook a few minutes or until browned on each side and the texture is firm to the touch. Serve with fresh basil tomato sauce.

Fresh Tomato and Basil Pesto Sauce

2 Cups Tomato fresh diced
4 Tb. Pesto
3 Tb Olive Oil

3 Cups Basil leaves fresh packed
4 ea. Cloves garlic
¾ Cup Asiago Cheese grated
½ Cup Olive Oil
¼ Cup Pine Nuts Toasted (can use walnuts for a cheaper version)

Combine ingredient in a food chopped or blender and chop until a paste, may need to adjust oil if to dry.

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