Gluten-Free Zucchini Cakes with Spinach, Arugula & Basil Sour Cream
This also makes an excellent brunch dish with seared tofu on top drizzled with basil sauce minus the sour cream.
Recipe type: Main
Serves: 3
  • 2 medium zucchini, washed and peeled
  • 3 scallions, sliced (and one for garnish)
  • 2 teaspoons extra-virgin olive oil
  • ½ cup gluten-free brown rice flour (or flour of your choice)
  • ¼ cup vegan gluten-free bread crumbs (or more if needed) Or you can make your own
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon oregano
  • ¼ teaspoon turmeric
  • 2 flax eggs (recipe below)
Basil Sour Cream
  • 1 cup of chopped basil
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 garlic clove, chopped
  • 2 tablespoons vegetable broth
  • 3 tablespoons vegan sour cream
Steamed greens
  • Steam at least 8 cups of your favorite greens - I used a combination of arugula and spinach and it was very yummy
  1. Make the basil sour cream by placing the basil, salt, pepper, garlic and vegetable broth in a food processor. Process until smooth adding more broth if needed. Place the mixture in a small bowl and add the sour cream. Taste and adjust seasonings.
  2. Trim ends off zucchini and grate them on the large holes of a box grater into a large bowl.
  3. Pour the grated zucchini onto a large clean dish towel and wring out the water trying to extract as much of the water as you can. Put zucchini back into the bowl.
  4. Add the salt, pepper, scallions, oregano and turmeric. Toss and taste for additional seasonings.
  5. Add the flour and flax eggs. Mix well.
  6. Slowly start adding the bread crumbs to make the mixture compact but still soft. Add more bread crumbs if needed until everything is held together, and you are able to form a patty that holds together.
  7. Form mixture into 6 equal round patties.
  8. Heat a teaspoon of oil in a large nonstick saute pan. Add three patties to saute pan and cook until browned on each side about 3-5 minutes on each side. Add more oil if necessary and cook the rest of the patties.
  9. Serve over steamed greens and top with basil sour cream and lemon wedges if desired. Garnish with sliced scallions and chopped basil.
Recipe by Ordinary Vegan at