Zucchini Cakes

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Long time no post. Lots of things happening. Busy. Busy. I haven't had time to cook or to go grocery shopping (or updating the blog, for that matter), so we've been subsisting on zucchinis from VB's co-worker's home garden. We've had a lot of zucchinis. A LOT. This happens to be the best zucchini recipe that I made recently. I like the mild Yukon potatoes paired with the fresh, green zucchinis and the crunch of the celery in these zucchini cakes.

For this zucchini cake, you will need:

• 2 medium zucchinis
• 4 medium Yukon gold potatoes
• 1 stalk celery, finely chopped
• 1 cup bread crumbs
• 3 tablespoons olive oil
• salt to taste

Start by grating the zucchinis into a large mixing bowl. Season with salt. Allow the zucchinis to stand and release its moisture, about 15 minutes. In the meantime, peel and cube potatoes and microwave on high for 5 minutes. Insert fork into the potatoes. If fork penetrates easily, the potatoes are done. Otherwise repeat on high for 2 minutes each time until potatoes are done. Rice or mash the potatoes in a separate mixing bowl.

Squeeze the zucchini mixture until the mixture is fairly dry. Mix with mashed potatoes, celery, bread crumbs and salt. Make fist size balls and then flatten into patties.

In a medium nonstick pan, heat up one tablespoon of olive oil. Add patties and gently pan fry until browned on each side, about 3-5 minutes per side. Serve immediately.