The Veggie Sneak

As most of you know, its a very large struggle to get Shawn to eat vegetables. He claims they taste too bitter to be consumed enjoyably, but I'm calling weak sauce for the rest of our lives! I will never stop thinking that he just hasnt had them cooked correctly. Please dont play into his theory that its a medical condition -until its documented OUTSIDE the Internet, its not real. Anyhow, I wanted to make these little darlings as a side last night and first checked with Shawn online to see if he'd be game....how could you turn down these golden delicious cakes of love? Crispy, salty, bite sized and a great alternative to a carb laden latke. Success! Shawn loved them so much he did a little dance. I mean, we did top them with a delicious (non healthy) Sour Cream & Chive dollop - but I am not going to downplay that something GREEN went down his gullet.

Crispy Parmesan Zucchini Cakes
Ingredients
1 large zucchini grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water)
1/2 cup freshly grated Parmesan cheese
1 cup panko bread crumbs
1/4 teaspoon paprika
1 clove garlic, minced
1 egg
salt and pepper to taste
1-2 tablespoons olive oil

Step One: Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.

Step Two: Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.