Savory Zucchini Cakes

So last time, I promised I would share some fast and easy recipes.  These zucchini cakes are all that – no more complicated than making regular pancakes – but they’re healthy and filling and yummy.  They even seem all fancy and elaborate, at least to me, since they aren’t A) a sandwich/wrap, B) a rice bowl, or C) soup.

Zucchini Cakes

Served alongside a simple soup, this lunch tasted fancy.  The ingredient list is minuscule, and it takes around 20-30 minutes to cook all 16 pancakes up, depending on the size of your pan.  If you’re not going to eat them all at once, you can cook some of the batter up, and save the rest of the batter in the fridge for later.  I like doing that because then the pancakes are fresh – so much more awesome than pancakes that have been sitting on the counter for several hours.

Zucchini Cakes

Zucchini Cakes
Makes 16 small pancakes


-3 generous cups of grated zucchini
-2 large, grated potatoes, about 2 cups
-1 c. chickpea flour
-1 tsp Madras curry powder (or other curry powder)
-1/2 tsp garlic powder
-1/2 tsp salt
-1/4 tsp cayenne powder
Oil, for frying


1. Combine all ingredients in a large bowl and stir.

2. Heat a large frying pan to medium-low heat, and add a little dollop of oil.  If your pan is super awesome and non-stick, you’ll only need a dab.  More oil is necessary for those not-so-great frying pans!

3.  Scoop scant 1/4 c. sized helpings of the zucchini mixture onto the frying pan, and flatten with a fork or your fingers.  This, like making pancakes, is not rocket science.  I like making cute little cakes because they’re easy to flip, and because they’re cute.

4.  Fry 3-5 minutes per side, or until golden brown.

This recipe yields enough pancakes for 4 people as a side.  Have it with soup, salad, sammiches, or just by itself as a snack or appetizer!

Zucchini Cakes

These taste super yum with salsa, but I’ve also eaten them with Vegenaise which was grood.  A chutney would be great on here and will be the next topping I attempt!  Or a homemade fresh salsa with diced tomatoes and cilantro and onions and a squeeze of lime…nom.

Well my band The Criminal Kid is off to see the wizard, the wonderful wizard of Oz.  And by that I mean, we’re cruising down to Saskatoon to play the Taste of Saskatchewan festival this weekend.  I’m pretty eager to play on a big stage in the great outdoors for the first time ever (on both fronts), and it looks like the weather will be good, if not a little chilly.

Have a lovely weekend – it’s hard not to when it’s summatime.  🙂  I’ll be back with pictures!

  • Jolene – EverydayFoodie

    Ooooh, have fun at the Festival!

  • kellywhitephillips

    This looks so simple and delicious, I am going to try it tonight with a vegenaise based sauce!

  • Allysia

    That sounds like awesomeness! And way fancier than what I did, which was just spread Vegenaise on them. And the festival rocked! 🙂

  • Anardana

    Looks great!

  • The Vegan Swedes

    So we finally found our way to your blog 🙂 & we love it. This recipe looks yum yum!

    //Emma @ The Vegan Swedes

  • Sarah S.

    Hey, these are exciting! Will definitely be trying then.