Sunday, July 17, 2011

Cheese and Veggie Cakes (GAPS-legal, grain- and gluten-free)

This is a great recipe to use up some of the copious summer squash available at this time of year.  These cheese and veggie cakes are great for breakfast, lunch, or dinner. Leftovers are delicious even when served cold from the fridge.

Cheese and Veggie Cakes
Serves 4
3-4 summer squash (such as yellow crookneck or zucchini)
2 carrots
1.5 tsp celtic sea salt
8 oz cooked bacon or ham, minced
5 oz shredded cheddar cheese
1/4 cup parmesan cheese
3 eggs, preferably from pastured hens
1/4 cup almond flour, preferably from crispy almonds
1/4 tsp celtic sea salt
pinch of freshly ground pepper
Butter (or other cooking fat, such as bacon grease or tallow)
Sour cream, to garnish

  1. Shred the veggies and remove the water: Using a food processor or grater, shred the squash and carrots.  Combine the shredded veggies with 1.5 tsp salt, stir well, and place in a colander or strainer.  Place the colander or strainer over a bowl and let sit for several hours.  This is a very important step to pull the water out of the veggies.   
  2. Rinse and drain the veggies: While still in the colander, rinse the shredded veggies with plenty of water and then drain well.  Press down on the veggies to really squeeze the water out.  
  3. Combine veggies and other ingredients: In a medium bowl, combine veggies, bacon or ham, cheddar and Parmesan cheeses, eggs, almond flour, 1/4 tsp salt, and a pinch of pepper.  Stir well. 
  4. Heat griddle or skillet: Heat a griddle or skillet over medium heat.  You'll know it is ready when a drop of water sizzles immediately. 
  5. Cook cakes in butter: Melt some butter (or other cooking fat) on the griddle or skillet.  Use a 3 Tb scoop or large spoon to scoop the veggie/cheese mixture onto the griddle.  Cook the cakes over medium-low heat, flipping them after about 7-10 minutes.  Allow them to become nicely browned, and then place them on a napkin or paper towel to cool. Melt some more butter and continue cooking the cakes, a few at a time.
  6. Garnish and enjoy: Top the cheese and veggie cakes with a smear of sour cream, and enjoy!  
This post is part of Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet, Real Food Wednesday with Kelly the Kitchen Kop, Monday Mania at The Healthy Home Economist!


    Debbie said...

    YUM!!! Making these soon!!

    Anonymous said...

    Can I substitute coconut flour for almond flour?

    Sarah Smith said...

    Sure, you could substitute coconut flour (although I haven't tried it). You will want to reduce the amount, for sure (since coconut flour really soaks up liquid). I'd try starting with 1-2 Tb coconut flour. If the cakes seem to fall apart while you are turning them, then add a bit more coconut flour. Please let me know how they turn out!

    Liberty said...

    awesome - making hthese tomorrow!

    Meagan said...

    These look great! I do have some zucchini which needs a home...

    Anonymous said...

    Since we don't eat pork, and there is a substantial amount of it in this recipe, do you think it will suffer from omitting it? Maybe including some extra veggies? It sounds like some squash patties I've made before (which DIDN'T include meat of any kind).


    Sarah Smith said...

    You could absolutely omit the meat, or even substitute a bit of roasted chicken. If you omit it, I don't think you need to add any additional veggies.