Zucchini Cakes with Tomatillo Cilantro Salsa

Oh me, oh my...using up zucchini never tasted so darn good!

Zucchini Cakes with Tomatillo Cilantro Salsa
Makes about 10 cakes

Ingredients:
2 small zucchini (about 1 cup), shredded
2 eggs, lightly beaten
1/2 cup Monterey jack cheese, grated
1/2 cup Parmesan cheese, grated
1 cup corn
1/4 cup red onion, finely diced
1/4 cup orange bell pepper, finely diced
2 teaspoons cumin seeds, crushed
1 teaspoon dried Mexican oregano, crushed
2/3 cup all-purpose flour
Salt and pepper
3 to 5 tablespoons canola oil
Tomatillo Cilantro Salsa (see recipe below)

Directions:
1. Coarsely shred zucchini, drain on several layers of paper towels, patting dry with more paper towels.
2. In a large bowl, stir together eggs, cheese, flour, red onions, peppers, cumin seeds, oregano, pinch of salt and pepper. Stir in zucchini and corn.
3. In a large skillet, heat 3 tablespoons of the oil to medium heat/hight heat. Drop by 1/4 cup full into hot skillet, and slightly flatten. Cook for about 2 minutes pe side or until golden brown. Drain onto paper towels. Keep warm in a 250º F. oven. Serve with tomatillo salsa.

For the Tomatillo Cilantro Salsa...

Ingredients:
8 tomatillos, husk removed and washed
1 jalapeno, chopped
1/2 small white onion
Handful chopped cilantro (about 1/3 cup)
Juice of 1/2 lime
Salt

Directions:
Combine the tomatillos, jalapeno and onion in a glass, microwave-safe bowl. Add 2 tablespoons of water, cover with paper towels and microwave for 6 to 7 minutes. Remove from microwave, transfer to blender, add the cilantro, lime juice and 2 tsps. salt, blend until smooth. Taste for salt, serve warm or at room temperature.

I had a handful of jalapenos to use up from the Farmer's Market, and this recipe had been calling out to me for weeks. I left the peppers out of the younger boys' sandwiches, even though I think they could have handled it...the heat wasn't too bad since I thoroughly seeded the peppers before roasting them.. Everyone loved these, and they really did remind us of Jalepeno poppers!


Jalapeno Popper Grilled Cheese
http://www.closetcooking.com/2011/04/jalapeno-popper-grilled-cheese-sandwich.html
Ingredients
2 jalapeno peppers, cut in half lengthwise and seeded
2 slices sour dough bread
1 tablespoon butter, room temperature
1 tablespoon cream cheese, room temperature
1/4 cup jack and cheddar cheese, shredded
1 tablespoon tortilla chips, crumbled
Directions
Place the peppers on a baking sheet with the cut side facing down.
Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
Remove the skins from the peppers. The skins should easily "pinch" off.
Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Southwestern Pinto Bean Burgers with Chipotle Mayo

The flavor of this bean burger is awesome! The chipotle mayo adds great spice to it as well--but I think the burger stands alone just fine. This will become a staple in our house. I did have a problem with the patties holding together as I cooked them, so next time will make 6 or 8 smaller burgers and I think they'll hold together much better. I cooked them until they had a nice golden crust on each side, and once I carefully laid a patty on a bun and smooshed it all together, the sandwich held together fine while eating it. YUM!

Southwestern Pinto Bean Burgers with Chipotle mayo
The-Skipper-Bunch via Cooking Light

1/2 cup diced onion
1/2 cup dry breadcrumbs
1/4 cup chopped cilantro
2 tablespoons minced seeded jalapeño pepper
2 tablespoons reduced-fat sour cream
1 teaspoon hot pepper sauce
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 large egg
1 (15-ounce) can pinto beans, drained
1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained
Chipotle Mayonnaise:
1/4 cup low-fat mayonnaise
1 teaspoon canned minced chipotle chile in adobo sauce

Remaining ingredients:
1 tablespoon canola oil
4 (1 1/2-ounce) whole wheat hamburger buns, toasted
4 romaine lettuce leaves

--- To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.
To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside. Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Assemble burgers.