Zucchini Cakes with Lemon Dill Sauce

Well, after a great week out at the lake visiting with family and playing with my nieces, it's time to get serious and back to healthy eating.  As you can see from the photo above, the pickings at the grocery store on a Sunday night were pretty slim, but beggars can't be choosers, right?  These zucchini bites are full of flavour and make a great appetizer or light meal. If desired, serve them in lettuce cups with raw carrot and cucumber on top.  The lemon dill sauce can also be used as a salad dressing. We made these with the perogy bites and ate both for dinner.
Makes about 10 cakes.

Ingredients:

Zucchini Cakes:
3 zucchini, shredded
3/4 cup minute oats
2 cloves garlic, minced
1/2 cup fresh dill, chopped
1/4 cup fresh basil, chopped
1/4 cup pine nuts
1/2 onion, finely chopped
3/4 tsp dried Italian seasoning
2 Tbsp ground flax or chia seeds
1  egg, whisked
salt, pepper

1 Tbsp coconut oil

Lemon Dill Sauce
1 cup raw, unsalted cashews, soaked in water for 4 - 12 hours
1/2 cup water
zest and juice of one lemon
2 Tbsp fresh dill
1 Tbsp white wine vinegar
1 Tbsp extra virgin olive oil
1/2 tsp onion powder
1 - 2 cloves garlic
salt, pepper

Directions:

1. Toss the shredded zucchini in 1/2 tsp salt and let drain for about 30 minutes.  After 30 minutes, place zucchini on a couple of paper towels and wring out the excess moisture.

2. Preheat the oven to 425 degrees Fahrenheit.  Coat a baking tray with a thin layer of coconut oil.  Mix all the zucchini cake ingredients together.  Let chill in the fridge for at least 30 minutes.  

3. Using the lid of a narrow canning jar, pack the mixture into the lid to form small cakes.  Slide the cakes out of the lid and onto the baking tray.  Melt the remaining coconut oil and brush a thin coat on the top of each cake.  You could also put a sheet of parchment paper on the baking tray, which I would do next time.

4. Bake for about 25 minutes until golden brown.

5. Meanwhile, make the Lemon Dill Sauce by combining all the ingredients together in a small bullet-type blender, adding extra water bit by bit until desired consistency is reached.

6. When the zucchini cakes are baked, allow them to cool for a few minutes.  Then, serve them on top of the lettuce cups, if using.  Top with the Lemon Dill Sauce, carrots, and cucumbers. Enjoy!

Shopping Tip:

1. Don't go to the grocery store on Sunday night like I did!