Food Minimalist

Zucchini Pea Crispy Cakes with Mustard Tahini Yogurt Dip & Roasted Pepper Sauce …

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Zucchini Pea Crispy Cakes with Mustard Tahini Yogurt Dip & Roasted Pepper Sauce ??
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Sharing a yummy snack served with two delicious sauces with this easy recipe ?? I’ll be sharing the red pepper sauce recipe soon with another post??
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Crispy Cakes (makes 6 cakes): combine very well 2 cups shredded zucchini patted dry, 1 cup cooked peas, 2/3 cup spelt flour, 1 tsp cumin, 1/2 tsp each salt, pepper, garlic powder, and 1/4 tsp smoked paprika. Shaped into thin patties about 3/4 cm thick. Pan fry in bit of oil for 4 to 5 min per side until crispy. ??
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Mustard Tahini Yogurt Dip: stir together 6 tbsp coconut yogurt, 2 tbsp pourable tahini, 1 tsp whole grain mustard, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, juice of 3/4 lemon, 1/4 tsp pure cane sugar (or bit of agave or maple syrup) ??
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