Potato and Zucchini Cakes – Health-Style
I can’t even begin to tell you how lucky I am to have a partner that cooks for me.
As previously mentioned, I am the worst cook in Saint John. AND, Adam is a master of home-cooked meals from weird ingredients in our fridge.
I’m on the Weight Watchers program, which means that I have to count every tablespoon of food that I eat. Adam has been writing out recipes for me in case he ever hits the jackpot and I love what he’s made for me.
He NAILED IT with these potato and zucchini cakes.
Potato and Zucchini Cakes
- 2 zucchini
- 1 large sweet potato, peeled
- 1 large red potato, unpeeled
- 1 tbsp + 1 tsp harissa seasoning
- 1 tbsp lemon juice
- 1 egg, beaten
- 1 tbsp flour
- pepper/salt to taste
Grate vegetables & mix in lemon juice t prevent browning. Squeeze/press to drain well. Veggies should generate about 3/4 cup of liquid which can be discarded.
Mix in 1 tbsp of harissa, flour and egg
Form into patties on baking tray/parchment paper. Season tops with 1 tsp of harissa seasoning, salt & pepper.
Bake at 350° F for about 40 minutes. Finish under the broiler.
This will yield about 6 patties, adding up to about 1 point each.
I would eat these every. single. day.