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1
Cut off and discard the roots of the green onions, and cut the whites and about 1 inch of the green parts into thin slices.
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2
Place half the sliced green onions, the mayonnaise, horseradish, and milk in a small bowl and stir until well combined.
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3
Reserve the rest of the sliced green onions.
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4
Cut off the ends of the zucchini and discard.
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5
Grate the zucchini and place it on a paper towel.
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6
Wrap the paper towel around the zucchini and squeeze over the sink to remove the excess liquid.
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7
Peel and finely chop the garlic or pass it through a garlic press.
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8
Lightly beat the egg yolk in a large bowl.
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9
Add the reserved green onions, the garlic, and 1 tablespoon of the flour.
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10
Gently stir in the zucchini and season with salt and pepper.
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11
Put the 1/4 cup of flour into a small, flat dish.
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12
Form the zucchini mixture into 2 balls, dip the balls into the dish of flour so that they are coated all over, and flatten them slightly to form the cakes.
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13
Heat the canola oil in a large nonstick skillet over medium heat, add the zucchini cakes, and cook for 5 to 7 minutes on each side, or until golden brown.
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14
Place the zucchini cakes on a plate and top with the sauce.
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15
The horseradish website (yes, it really exists, www.horseradish.org) calls horseradish a root with roots.
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16
Its been used for various purposes for more than three thousand years, including as a remedy for back pain, a treatment for rheumatism and tuberculosis, a cure for headaches, andyou guessed itan aphrodisiac.
