Zucchini Cakes With Lemon Shrimp

1. 1

   Preheat the oven to 250u00b0F.

2. 2

   Using a clean tea towel, squeeze excess liquid from zucchini and potatoes until as dry as possible. Combine zucchini, potatoes, corn kernels, egg, flour and baking soda in a large bowl. Season with salt and black pepper.

3. 3

   Heat a little vegetable oil in a large nonstick skillet on medium heat. Drop rounded tablespoons of zucchini mixture into pan, pressing down slightly with the back of a spoon. Cook until browned on both sides and cooked through.

4. 4

   Transfer to a baking pan and place in the oven to keep warm. Heat additional oil and cook remaining zucchini mixture, until you have 30 cakes.

5. 5

   Mix shrimp, lemon peel and 1 tbsp of the olive oil in a large bowl. Season with salt and pepper. Heat the same skillet on high heat. Cook shrimp, turning, until they change color and are just cooked through.

6. 6

   Combine remaining 2 tsp olive oil, lettuce, green onion, lemon juice and a little salt and pepper in a large bowl; toss gently. Serve each zucchini cake topped with 2 shrimp and salad.

* Per serving · 4 servings · Values may vary.