Remember this guy?

It’s backkkkkkkkkkkk! 😉

This time incorporated into what I would say ended up turning out as one of my favorite deliciously unique flavors that has come out of the CookinFanatic kitchen! 

Jalapeno, Mint & Feta Zucchini Cakes

Makes 8 large zucchini cakes

  • 3 medium zucchini, grated
  • 1 russet potato, grated
  • 1 jalapeno, diced
  • 1/4 cup fresh mint, chopped
  • 1 cup feta, crumbled
  • 2 eggs
  • 3/4 cup bread crumbs
  • sea salt & black pepper
  • cooking spray

Start by preheating oven to 400F.  Then grate the zucchini & potato. I used a mandolin slicer but you can use a regular cheese grater, thick setting, as well.

Place zucchini and potato into a sieve, pressing out as much liquid as possible.  Allow to drain in the sieve for another 15 minutes or so.

Next combine the drained zucchini & potato with the diced jalapeno, chopped mint, crumbled feta, eggs, bread crumbs, sea salt and black pepper.  Combine thoroughly.

Then form the mixture into 8 large zucchini cakes, about 2/3 cup each.  If the batter is too wet, add some additional bread crumbs.

Place zucchini cakes onto a baking sheet that has been coated with cooking spray.  Spray the tops of the zucchini cakes with cooking spray as well.

Into the 400F oven they go for about 15-20 minutes, or until you can flip them.  They should be nice and browned on the bottom at this point too.

 

Once flipped, bake for another 10-15 minutes until browned on both sides and easily able to come off the baking sheet.

As you can see I got a bit impatient and flipped too early!!!  Do not follow my example haha 😛

The finished product.

Served with my new favorite curry chicken thighs and a cool, crisp cucumber and tomato salad.

What I loved about this zucchini cake was the seriously fun flavor mix of tangy feta, cool mint and zippy jalapeno.  Each bite got more and more interesting with the combo and I just couldn’t seem to get enough?!

 It turned out crispy on the outside and gooey in the middle too, the feta definitely played a role in that.  I like adding in the potato factor too, not only does it help the zucchini cakes to bind better during baking, but I also think assists in creating a nice “crust” to the outside too?

I already can’t wait to make these again, they were so good and the leftovers were just as tasty served outta the fridge the next day!

That mint plant o’ mine sure is getting quite the workout this summer I’d say 😉

Have you ever cooked with mint before? What’s your favorite way to use it?

 “Patience is not passive; on the contrary, it is active; it is concentrated strength.”<– loving this one today 🙂

9 Comments

  1. Mint is really good in Indian and Middle Eastern cooking, especially with yogurt (your staple). If I had mint in the garden, however, I think a lot of it would have to go toward making mojitos!

  2. mmm I was just telling my MIL about the load of feta you received! SO delicious. Really enjoy that these are baked vs. fried. Good stuff chicky

  3. These look delicious! Perfect timing, as I’m looking for ways to use up zucchini from The Husband’s garden! 🙂

  4. I have tons of zucchini and was thinking this morning about something similar I made last year!

    Looks delicious – and I love feta!

  5. I love mint! Mostly in mojitos, but also in food. Those look great!
    SUCH a small world that Katie is the friend you guys were talking about! We all have to get together next time you’re here!

  6. Those look amazing! I hope they tasted just as good 🙂

  7. These look delicious – and I’m picking zucchinis nearly every day now. Can’t wait to try this recipe. Thanks for sharing.

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