Crispy Zucchini Pea Cakes with Mustard Tahini Dip
Ingredients
Crispy cakes
- 2 cups shredded zucchini patted dry
- 1 cup cooked peas
- 2/3 cup spelt flour
- 1 tsp cumin
- 1/2 tsp each salt, pepper, garlic powder
- 1/4 tsp smoked paprika
Mustard tahini yogurt dip
- 6 tbsp coconut yogurt
- 2 tbsp pourable tahini
- 1 tsp whole grain mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- juice of 3/4 lemon
- 1/4 tsp pure cane sugar or bit of agave or maple syrup
Preparation
For the Crispy Cakes: Combine all the ingredients very well.
Shape the mixture into thin patties about 3/4 cm thick.
Pan fry the patties in a bit of oil for 4 to 5 minutes per side until crispy.
For the Mustard Tahini Yogurt Dip: Stir together all the ingredients.
