Zucchini Corn Cakes with Cilantro “Cream”

by Susan on June 2, 2010

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”

  • 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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{ 35 comments… read them below or add one }

Diana @ frontyardfoodie June 2, 2010 at 11:37 am

Mmm, those look SO good! Love the idea of putting cilantro in the ‘cream’ sauce. I’m obsessed with cilantro right now because it’s growing all over my herb garden!


Pam June 2, 2010 at 2:55 pm

Yumm!…those look so delish! Nicely done!


Rick June 2, 2010 at 6:27 pm

i am absolutely flabberghasted at the look and description of this raw masterpiece! we are all over this one, thank you so much for the post!


Heathy June 2, 2010 at 6:57 pm

Those sound really great Susan!


Ricki June 2, 2010 at 7:11 pm

I can’t tell you how delicious those sound! And the photo is gorgeous. I’m thinking my digital stove will work as a dehydrator. . . 😉


Jerry June 2, 2010 at 9:08 pm

Susan, How many patties did this make for you?


Susan June 2, 2010 at 9:11 pm

It made 7. They were eaten immediately! lol.


Elizabeth June 3, 2010 at 12:37 am

Can’t wait to try them! I wonder if I can substitute raw organic frozen corn and if so what quantity? What do you think?


Susan June 3, 2010 at 7:26 am

Elizabeth: Frozen corn will work. Not quite the same as fresh as the flavor just explodes in your mouth. I would use the same quantity.


Dot D. June 3, 2010 at 7:05 am

Hi, I’m not fond of Cilantro, could I substitute parsley instead?


Susan June 3, 2010 at 7:25 am

Dot: I was waiting for that comment. I do know that cilantro is a love it or hate it kind of thing. I am sure you can use parsley. I haven’t so not sure how it will taste but should be fine. The cilantro LOVES corn so. But if you don’t love cilantro…


Elizabeth June 3, 2010 at 10:23 am

Thanks Susan, If I can get fresh organic corn I’ll use it, otherwise frozen and I’ll let you know how it turns out. I just can not buy non organic corn.


Jessie R June 3, 2010 at 12:38 pm

This looks amazing Susan.. I am making it tonight. Thanks for the inspiration. :-)


Denise Walden June 3, 2010 at 2:25 pm

They are in the D as we speak.. I sprinkled three of them with some Nutritional Yeast.. just for grins! THANKS……..

I have sent your link to a lot of my friends that are curious to see what I am eating.. I find that you have the most wonderful and simple things to eat………. Thanks again..


Kyle Weber June 3, 2010 at 4:10 pm

Wow! This looks delicious. I’m not always a big fan of Cilantro, but I’d give it a go!


Niv June 4, 2010 at 1:04 am

What is dried mustard?


Susan June 5, 2010 at 9:34 pm

It is dried mustard powder. You will find it in the spice section.


Niv June 6, 2010 at 5:35 am

Thanks Susan.


jenny (green food diaries) June 7, 2010 at 1:19 am

i tried raw corn for the first time today. this recipe is just perfect. thanks for this!!! i’m going to try making it, without a dehydrator but with the lowest setting on the oven. so excited!!


Jane June 8, 2010 at 11:27 am

I LOVE this site.. so many many delish and visual treats. I am losing weight and now excercise more… who knew?

What do you serve with these??


Eli June 8, 2010 at 12:37 pm

Made these and they are delicious! Thanks so much, just found this site and am excited to try out your wonderful recipes.


Erika June 9, 2010 at 1:48 am

Wow, those look incredible. I can’t wait to make them!


Helene July 11, 2010 at 1:16 am

Correct me if I am wrong, but THIS would go with YOUR peanut curry sauce as well, yes?? (That you have for the jiccama salad?)


Susan July 11, 2010 at 7:38 am

I honestly don’t know that I would use that with these. I think the flavors could really compete with each other too much. The cilantro cream sauce is perfect. But you certainly can try!


ben December 23, 2010 at 11:19 am

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.


Susan December 23, 2010 at 11:42 am

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


ben December 27, 2010 at 4:20 pm

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.


Randahl January 20, 2011 at 8:28 pm

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 :) )


Susan January 21, 2011 at 1:17 pm

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


karen May 10, 2011 at 6:23 pm

How do you get the coconut flesh??


karen May 10, 2011 at 6:24 pm

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


Susan May 10, 2011 at 6:35 pm
chris February 4, 2012 at 8:30 pm

great! I really need a dehydrator!


lynette April 3, 2012 at 11:43 am

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


lynette April 3, 2012 at 11:47 am

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)


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