Need a delish side dish? Try Zucchini Cakes!

I'm a huge fan of veggie burgers and veggie cakes. My favorite are the Kale Cakes that I get whenever I'm upstate in Woodstock on weekends. There's a lovely organic breakfast place called Sunfrost, where I often get scrambled eggs with kale cakes for breakfast. I've made them myself, but sometimes I just don't take the time and simply buy them. Here's the recipe. 

Another have are Zucchini Cakes. Moist and satisfying. Give them a go when you're looking for a savory side dish to your protein. Here's how:

Ingredients: 
1 Zucchini
1.5  shallots finely chopped
2 spring onions finely chopped
1-2 tablespoons coconut oil
1/4 cup of almond, amaranth or coconut flour
1 beaten egg
fresh cilantro, finely chopped (2 tbsp)
sprinkle of salt and pepper
optional: parmesan cheese, grated

How to: 
Grate the zucchini finely and then squeeze the mixture's moisture out with your hands. Pan fry the chopped shallots and spring onions in a bit of coconut oil in the pan until they're translucent. Mix the onions, shallots, zucchini, flour, egg, cheese, cilantro and salt and pepper together well. Form round patties with your hands. Make sure you press them firmly together. Fry them in the coconut oil in a non-stick pan until golden brown and crispy.

Enjoy with scrambled eggs for breakfast or with grilled chicken for lunch or dinner or with grilled salmon.