Spicy Zucchini Cakes With Creamy Green Chile Sauce

Name: Spicy Zucchini Cakes With Creamy Green Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Zucchini cakes; 1 cup Panko bread crumbs; 1/2 cup flour; 2 cups shredded zucchini; 2 cups shredded parsnips or carrots; 1 whole jalapeno pepper, diced; 2 cloves of fresh pressed garlic; Zest of 1 lime; 2 extra large eggs; 1 tablespoon sour cream; Salt and pepper to taste; Canola oil for frying the cakes; For the Creamy Green Chile Sauce; 1 cup sour cream; 2 tablespoons of diced green chiles; 1 tablespoon of diced fresh cilantro; 2 tablespoons of lime juice; A sprinkle of smoked paprika or cayenne pepper

Servings: persons

For the Zucchini cakes
1 cup Panko bread crumbs
1/2 cup flour
2 cups shredded zucchini
2 cups shredded parsnips or carrots
1 whole jalapeno pepper, diced
2 cloves of fresh pressed garlic
Zest of 1 lime
2 extra large eggs
1 tablespoon sour cream
Salt and pepper to taste
Canola oil for frying the cakes
For the Creamy Green Chile Sauce
1 cup sour cream
2 tablespoons of diced green chiles
1 tablespoon of diced fresh cilantro
2 tablespoons of lime juice
A sprinkle of smoked paprika or cayenne pepper

1
Wrap zucchini, parsnips, in a damp, clean kitchen towel and squeeze to eliminate as much excess liquid as possible.
2
In a large bowl mix the bread crumbs, flour, garlic, eggs, sour cream, lime zest and jalapeno peppers.
3
Add squeezed zucchini and parsnips, salt and pepper. Stir to combine.
4
To make the sauce; add all of the ingredients to a small bowl and stir to combine. Set the sauce aside.
5
Add enough canola oil to coat the bottom of a saute pan and let it heat up. Using a small ladle, spoon the batter into the hot pan.
6
Cook until each side is a golden brown. It will take approximately 3-4 minutes per side.
7
Place the cooked cakes on a paper towel to soak up some of the excess oil. Serve immediately with a dollop of sauce on each cake.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the Zucchini cakes, 1 cup Panko bread crumbs, 1/2 cup flour, 2 cups shredded zucchini, and more.

Yes, Spicy Zucchini Cakes With Creamy Green Chile Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!