2 cups zucchini, trimmed and grated
1 tsp. chopped canned jalepeno peppers
1 small onion, minced
1 large clove garlic, minced
1/2 tsp. curry powder
2 tbsp. olive oil
1/2 tsp. baking powder
2/3 cup whole wheat flour
3 tbsp. oil
1. Place zucchini in a colander and lightly sprinkle with salt. Let stand 20 minutes. Gently press the zucchini with your hands to remove excess liquid.
2. Place the zucchini in a large bowl; add the peppers, onion, garlic, curry and salt to taste. Mix well. Stir in the baking powder and flour.
3. With floured hands form the zucchini mixture into 16 small rounds, Flatten slightly.
4. Heat oil in a skillet over medium heat. Add the zucchini cakes and saute until golden on bottom. Turn over - saute 30 seconds. Reduce heat to medium low, and cook, covered for about 15 minutes, turning once.
You can use chopped fresh jalapeno's, pickled........ it is your own personal choice...