Dotnom

Zucchini Cakeswith Lemon Aioli

Ingredients

• 3 lightly packed cups shredded zucchini (3 medium zucchinis)
• 4 strips bacon
• 1 teaspoon finely ground sea salt
• 1 large egg
• 1 tablespoon coconut flour
• 1 tablespoon arrowroot starch or tapioca starch
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon ground black pepper
• 1/4 cup mayonnaise
• Grated zest of 1/2 lemon
• 1 tablespoon plus 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/4 teaspoon finely ground sea salt
• 1/8 teaspoon ground black pepper

Directions

1. Place the shredded zucchini in a strainer set over the sink.
2. Sprinkle with the salt and allow to sit for 15 minutes.
3. Cook the bacon in a frying pan over medium heat until crispy for 10 minutes.
4. Remove the bacon from the pan, leaving the grease in the pan.
5. When the bacon has cooled, crumble it.
6. Put the mayonnaise, lemon zest, lemon juice, mustard, garlic, salt, and pepper in a bowl and whisk to incorporate.
7. Set aside.
8. When the zucchini is ready, squeeze it to get out as much of the water as possible.
9. Transfer the zucchini to a bowl and add the remaining ingredients.
10. Stir until fully incorporated.
11. Set the frying pan with the bacon grease over medium-low heat.
12. Scoop up 2 tablespoons of the zucchini mixture, roll it into a ball, and place in the hot pan.
13. Repeat with the remaining mixture, making a total of 8 balls.
14. Press each ball until the cakes are 1/2 inch thick.
15. Cook the cakes for 4 to 6 minutes per side.
16. Serve with the aioli.

Attribution