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Zucchini Corn Cakes with Cilantro “Cream”

As the summer begins, eating a raw food diet gets easier. Fresh produce is starting to appear and inspiration abounds. I found some beautiful looking sweet corn at the market yesterday. Creating a raw food recipe for zucchini corn cakes has been on my mind for quite a while so I bought the corn and dug in.



Remembering a zucchini tart that I used to make (a family favorite) that had Dijon  mustard and white pepper in it, I set out to try to recreate some of these flavors. The zucchini tart also had a crust made from crescent rolls and was loaded with eggs and cream. Not exactly healthy. This version combines the flavors that I remember from that tart, plus tasty fresh corn! I topped it with a cilantro cream. Heaven! The taste of these is amazing. Even your non-raw friends and family will be impressed.


Zucchini Corn Cakes with Cilantro "Cream"


Zucchini Corn Cakes

  • 2 cups shredded zucchini (approx 2 medium zucchini)
  • 4 ears fresh corn
  • 1 clove garlic
  • 1/2 teaspoon dried mustard
  • 1/8 teaspoon white pepper
  • pinch salt (I use Himalayan  salt)
  • 1/2 cup flax seeds, ground fine
  1. Place grated zucchini in bowl, set aside.
  2. With a sharp knife, cut kernels off of the ears of corn. Set 2 cups aside. Place remaining 2 cups in food processor.
  3. Add to the food processor: garlic, dried mustard, white pepper and pinch of salt. Process until corn turns to a liquid mash.
  4. Add ground flax seeds and pulse until combined. Do not over mix.
  5. Add to zucchini along with the remaining 2 cups of corn.
  6. Shape into patties about 1/2 inch thick and 4 inches across.Place on non-stick sheets.
  7. Dehydrate for 1 hour at 140, transfer to screens and reduce heat to 115 and dehydrate for 5-6 hours. The outside should be crispy but the insides still a little moist.
  8. Top with cilantro cream.

Cilantro Cream

  • 1 cup cashews, soaked until soft
  • 1/2 cup young coconut flesh
  • 2-3 tablespoons coconut water (from young coconut)
  • 1 small garlic clove
  • pinch himalyan salt
  • pinch pepper
  • 2 teaspoons fresh cilantro, chopped fine
  1. Combine cashews, coconut, coconut water, garlic salt and pepper in vitamix.
  2. Blend until very smooth.
  3. Stir in chopped cilantro by hand. (do not do this in the vitamix)
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  1. lynette wrote on April 3, 2012

    p.s. thanks for the tips on how to open a coconut. THIS was the first time i had even touched one. the method you shared worked like a charm. #typingwithtenfingers :o)

  2. lynette wrote on April 3, 2012

    i made this this this weekend and it was DELICIOUS! i shared it with my mom, who dabs in raw food occasionally, and she loved it as well. when the taste hit her taste buds, her whole face lit up. she couldn’t stop talking about how tasty it is. …i was nervous about the cilantro for 2 reasons: 1) my first experience with it wasn’t a pleasant one and 2) the members’ comments made me nervous. …i’m so VERY glad i gave it another chance. …thanks a million for sharing your creativity. it’s really comforting to KNOW that raw can be so thoroughly fulfilling. …your recipes encourage me to delve into my own imagination. xo

  3. chris wrote on February 4, 2012

    great! I really need a dehydrator!

  4. karen wrote on May 10, 2011

    Is there an easier way to get the coconut flesh and water than dealing with a full coconut?

  5. karen wrote on May 10, 2011

    How do you get the coconut flesh??

  6. Susan wrote on January 21, 2011

    Thanks so much Randahl. It is one of my favorites! And thanks for your votes!

  7. Randahl wrote on January 20, 2011

    I am, literally, eating this right now. It is fabulous! I did use frozen corn and it was delicious anyway, but I’ll try it with fresh next time…which will probably be very soon. I love the southwestern flavor! I also agree with you, cilantro may be a love or hate herb, but it really helps to make this dish. I don’t think swapping parsley for cilantro would do anything, except to get the nutritional benefits of parsley.
    I’d also input my two bits that the recipe makes enough for 2 hungry people, but could probably make enough for 4 if there was a salad or some other course involved.
    (p.s. I voted for you in the Raw Food awards…for both categories :) )

  8. ben wrote on December 27, 2010

    I made a bunch to last me over the week. I added some turmeric powder to the corn that was processed in the food processor. It gave the cakes an attractive golden colour, plus you get the added benefits of turmeric. Great recipe.

  9. Susan wrote on December 23, 2010

    I believe it makes 5-6 depending on how big you make them.

  10. ben wrote on December 23, 2010

    Your recipes are terrific, but it would help if you could also say how many servings each recipe provides. For instance, in this case, how many cakes does the recipe yield? Thanks.


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