Zucchini Rice Cakes with Vegan Tartar Sauce

  • Yield 12 servings

Light and lemony, these cakes are packed with flavor.



1 cup finely grated zucchini
1 cup coarsely grated zucchini
1 teaspoon sea salt
4 cups cooked short-grain brown rice, lightly mashed
1 cup minced onion
2/3 cup minced fresh parsley
1/4 cup arrowroot starch
1/4 cup freshly squeezed lemon juice
2 teaspoons celery seeds
1 teaspoon paprika
1/2 teaspoon ground black pepper
1 cup yellow cornmeal
1/4 cup arrowroot starch
Oil for Frying:
1 cup grapeseed oil or other oil
Vegan Tartar Sauce:
1 cup vegan mayonnaise
1 1/2 tablespoons pickle relish
2 teaspoons minced onion
2 teaspoons freshly squeezed lemon juice
Sea salt
12 lemon wedges


  1. To make the patties, put the zucchini in a medium bowl an drub the salt into it. Transfer to a strainer and set aside to drain for 20 minutes. (Put the strainer in a bowl or in the sink.)
  2. Squeeze out the excess moisture from the zucchini and put it in a clean bowl. Add the remaining patty ingredients and mix well. Using wet hands, form the mixture into 12 small patties.
  3. For the coating, combine the cornmeal and arrowroot starch on a plate. Dip each patty into the coating to completely cover both sides. Put on a plate.
  4. To fry the patties, heat 1/2 inch of the oil in a cast iron skillet over medium heat. When the oil is hot, fry the patties for 5 minutes on each side, until lightly browned. Line a plate with paper towels (to absorb the excess oil) and transfer the patties to the plate.
  5. To make the tartar sauce, combine all the ingredients in a small bowl and mix well.
  6. To serve, sprinkle the patties lightly with salt. Garnish each patty with a lemon wedge and a dollop of the tartar sauce. Serve hot.

From The Natural Vegan Kitchen by Christine Waltermyer



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