Zucchini Falafel Cakes with Vermouth Rice
Although summer has come to an end here in Berlin, the plants in our local community garden – Stadtgarten – keep producing almost more zucchinis than us gardeners can eat. They taste great as a simple addition to a pasta sauce, but as you may remember from a previous post, we are big fans of vegetable patties. In this recipe, we combine them with grated potatoes and some chickpea flour which gives the patties an interesting falafel-like twist.
Zucchini Falafel Cakes
4 potatoes, peeled
about 1/2 cup chickpea flour
vegetable oil for frying
1 cup whole grain Basmati rice
2 cups of water
1 tablespoon of butter
100 ml Vermouth
about 1 teaspoon salt
For the vermouth rice, fry 1/2 finely chopped onion with melted butter in a medium sized pot until golden. Add the rice and turn up the heat and fry for 1-2 min. Pour the vermouth and let simmer for a couple minutes. Season with salt, add the water and boil covered on low until the rice is tender and has absorbed all the liquid.
In the meantime, prepare the patties. Start by grating the zucchinis and the peeled potatoes into a large bowl. Add salt and let the grated vegetable mixture sit for about 10 min. Put the mixture into a sieve and squeeze out as much water as you can. Place the vegetable mixture back in the bowl, add a finely chopped onion, and season with some salt & pepper. Mix with the chickpea flour and one to two eggs; you want the mixture to hold together without being to moist.
Heat a generous amount of vegetable oil in a large pan. Form the patties with your hands and fry on both sides until golden brown.
Serve with the rice, a fresh tomato salad, some fresh basil sprigs and enjoy the last taste of summer!