Categories: appetizer

Ingredients

• 2 green onions (thinly sliced)
• 1/4 c mayo
• 2 t horseradish
• 1 t milk
• 1 zucchini (grated and towel dried)
• 1 small garlic clove (chopped)
• 1 egg yolk
• 1 T flour
• 1/4 c flour for dipping
• salt-n-peppa to taste
• 1 T canola oil

Directions

1. 1/2 of the onions, mayo, horseradish & milk in small bowl.

2. Stir until well combined.

3. Lightly beat egg yolk in large bowl.

4. Add reserved green onions & garlic, plus 1 T flour.

5. Gently stir in zucchini and season with salt & pepper.

6. Put leftover flour into small flat dish.

7. Form the zucchini mix into 2 balls, dip the balls into the dish of flour so that they are coated all over.

8. Flatten them slightly to form the cakes.

9. Heat the canola oil in a large nonstick skillet over medium heat & add the cakes.

10. Cook for 5-7 minutes on each side, or until golden brown.

11. Top with sauce.

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