Herbed Vegetable Cakes with Quick Dill Sauce

After returning from an awesome trip to the U.S. and British Virgin Islands, where I had some delicious curried vegetables cakes, I had a craving for some kind of savory cake.  All I had in the fridge was 1 zucchini, 1 squash and some ears of corn.  The dill sauce isn’t necessarily what I would have made, but it’s all I had.  Here’s what I came up with.

Herbed Veggie Cakes (1)

Herbed Vegetable Cakes

1 zucchini
1 yellow squash
1 ear of corn
1/4 C onion
1 clove garlic
1 C spelt flour
1 t salt
¼ t pepper
3 t basil

 Grate zucchini, squash, onion and garlic by hand or in food processor.  Cut corn off the cob.  Mix vegetables together in large bowl or platter.

Combine flour and spices.  Shake flour mixture over vegetables and mix thoroughly by hand. The moisture of the veggies with the flour will hold them together.

Shape into balls about the size of golf balls, squeezing as you make the ball.  Flatten to about ½” thick or less and place on shallow pan (preferably a griddle).  Cook about 3-5 minutes on each side on medium heat. Test the first one to make sure it is well cooked and not pasty. Serve hot.  Makes about 12 cakes.

Quick dill Sauce:

½  C vegenaise
2-3 T dill relish (to taste)

Mix together and serve.

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