This recipe was inspired by a post from blogger Emily Levenson, Zucchini Patties with Tahini Sauce. The zucchini patties are quite versatile and can also be served in a pita with a yogurt sauce or done with tahini dipping sauce and a small side salad.

What I really like about this recipe is how quick and flavorful the patties are. They take about five minutes to make when using a food processor and only about 10 minutes to cook.

Spinach Salad with Zucchini Patties and Champagne Vinegar Dressing
Serves 4

1 15oz can of chickpeas, rinsed and drained
2 zucchinis
1 red onion
1 cup bread crumbs
1 egg, lightly beaten
1 tsp of salt

Baby Spinach
4 strawberries, thinly sliced

Champagne Dressing
1/4 cup Champagne vinegar
1 garlic clove, finely minced
1 tsp dijon mustard
2 tablespoons olive oil
ground pepper to taste

 

Mash chickpeas into a paste. Combine the rest of the first 6 ingredients into the mashed chickpea mixture.

Combine and then form patties.

Pan fry zucchini patties in saute pan with a tablespoon of olive oil and tablespoon of butter.

Prepare the Champagne vinegar and plate spinach and strawberries.  Add patties on top of salad and drizzle vinaigrette.

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Parsnip and Sweet Potato Latkes

On November 22, 2011, in Recipes, by Chris Baccus
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I love latkes and with a refrigerator full of sweet potatoes I needed to find something new to do so I went to my favorite food blog – {Custom Made} Life. I had everything I needed, minus a parsnip to make the latkes recipe.

The only time consuming part here is shredding the sweet potatoes and parsnip. I reduced the recipe by half but found that I still needed the same amount of wheat flour, baking powder, salt, pepper and egg to have enough consistency to get the shredded vegetables to form a pancake.  I used half an onion, 2 sweet potatoes and 1 parsnip. This made 5 large latkes, plenty for Stephanie and me leaving some for lunch the following day.  The boys would probably eat this but they were already fed and tired when I arrived late from work.

You can serve this as a vegetarian meal with a bed of arugula salad and a light balsamic dressing with a couple latkes per person.  Tonight I went with some grass-fed steaks and fresh green beans.

Full Recipe: Parsnip + Sweet Potato Latkes

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