Potato, Zucchini & Parmesan Cakes

You may have seen my recent post on the oven baked, grated potato cakes… and if you did, I hope you tried them. They’re so tasty, so easy to put together and, what’s led me to this variation.

We’re now well into local asparagus season… YAY!!… which heralds the first true sign of Ontario spring, thank goodness. Asparagus always gets me thinking of eggs Benedict because in my mind, it’s a perfect recipe to include some much needed green. Hey, we all need to get our veg where we can, especially for a girl who likes desserts so much~

So… I’m thinking instead of the usual English muffin, that the potato cakes would be an excellent foundation for this classic egg recipe. In terms of adding some nutrition, grated zucchini came first to mind. Then of course, it cried out for some grated Parmigiano.

Be sure to wring out as much water as possible from the grated vegetables, otherwise the cakes won’t crisp up as well. If this happens, simply bake them longer – which will draw out the moisture and render them crispy.

Refrigerate any leftover; they will crisp up nicely in a hot, non-stick skillet, with no extra fat needed – a bonus for busy schedules~

 Potato, Zucchini & Parmesan Cakes

Baked in the oven, these are a cinch to put together and can be happily baking away while you get on with other things. They do get wonderfully crisp – without adding any oil! Any leftover will reheat very well and can be used as a breakfast potato the next day. 
1 pound potatoes: Yukon Gold or russets
1 small zucchini, unpeeled & grated
1/4 cup grated Parmigiano
1/2 cup whipping cream
1 tsp chopped fresh herbs: chives, thyme or finely minced rosemary
1/4 tsp Kosher salt 
1/4 tsp fresh ground pepper
Preheat your oven to 400º and line a baking sheet with parchment or other nonstick liner.
Peel then grate the potatoes & unpeeled zucchini using the coarse side of a grater – make it easy by grating the veg right onto a clean towel. Twist over the sink, or into a bowl, to squeeze out as much water as possible.  *Do this step as soon as possible after grating, as the liquid is what will make the potatoes darken.

In a medium sized mixing bowl, add the grated veg, cheese, herbs, cream, salt & pepper – tossing to coat.
Spoon the mixture into about 8 small cakes (you can make them large and bake them longer) on the baking sheet and bake for 20 minutes. Flip and bake for another 10 – 15 minutes, until cooked through, crispy on the edges and golden.