Zucchini Cakes With Horseradish Sauce Recipes

CRISPY POTATO HORSERADISH CAKES

Steps:

• In a bowl, combine the onion and potato. Dust with the flour and mix to disperse it. Add the eggs, horseradish, lemon zest, fresh dill, salt, and pepper, and mix until well combined.
• In a large non-stick saute pan, heat the olive oil and butter over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the saute pan. Repeat, making 8 to 12 pancakes. Cook pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely. Remove the cakes to a paper towel lined plate as they finish, and season with salt while hot. You can cover them with foil and keep in a 200 degrees F oven to stay warm until ready to serve.
• To serve, transfer potato cakes to a platter and dollop each one with creme fraiche. Top with a sprig of dill.

ZUCCHINI CAKES WITH HORSERADISH SAUCE

Steps:

• Cut off and discard the roots of the green onions, and cut the whites and about 1 inch of the green parts into thin slices. Place half the sliced green onions, the mayonnaise, horseradish, and milk in a small bowl and stir until well combined. Reserve the rest of the sliced green onions.
• Cut off the ends of the zucchini and discard. Grate the zucchini and place it on a paper towel. Wrap the paper towel around the zucchini and squeeze over the sink to remove the excess liquid. Peel and finely chop the garlic or pass it through a garlic press.
• Lightly beat the egg yolk in a large bowl. Add the reserved green onions, the garlic, and 1 tablespoon of the flour. Gently stir in the zucchini and season with salt and pepper. Put the 1/4 cup of flour into a small, flat dish. Form the zucchini mixture into 2 balls, dip the balls into the dish of flour so that they are coated all over, and flatten them slightly to form the cakes. Heat the canola oil in a large nonstick skillet over medium heat, add the zucchini cakes, and cook for 5 to 7 minutes on each side, or until golden brown.
• Place the zucchini cakes on a plate and top with the sauce.
• The horseradish website (yes, it really exists, www.horseradish.org) calls horseradish a root with roots. It's been used for various purposes for more than three thousand years, including as a remedy for back pain, a treatment for rheumatism and tuberculosis, a cure for headaches, and-you guessed it-an aphrodisiac.