Potato and Zucchini Cakes with Tomato Olive Salad and Basil Aioli


Potato and Zucchini Cakes with Tomato Olive Salad and Basil Aioli


1 egg yolk

1 Tbsp. mustard

1 lemon, juiced

¼ cup basil

1 clove garlic

1 -2 cups grapeseed oil

3 large red potatoes

1 medium zucchini, shredded

2 eggs

Italian seasoning (or fresh herbs)

3 green onions, sliced

1 cup bread crumbs

2 tsp. crushed red pepper

1 Tbsp. vegetable oil (plus extra)

2 tomatoes, diced

¼ cup olives, chopped

2 Tbsp. chopped parsley

2 Tbsp. olive oil

poached eggs




To make aioli, place egg yolk, mustard, lemon, basil, and garlic in food processor. Pulse until incorporated. While food processor is on low, add oil until desired thickness of aioli is obtained (I would just slowly add oil till you get what you want). Taste and add salt as needed. Place in fridge till needed. Boil potatoes with salt for about 45 minutes till easily pricked with fork. Scoop out the potato from skins and mix together with shredded zucchini, eggs, herbs, green onions, red pepper, bread crumbs, salt and pepper. Heat vegetable oil in skillet over medium low heat. Form potato mixture into patties and fry in oil for about 5 minutes on each side or until golden. Place patties on paper towels to drain. Mix tomatoes, olives, oil, parsley, salt and pepper for tomato salad. To assemble place potato cake on plate, add tomato salad, poached egg, drizzle with sauce and sprinkle with parsley to garnish.



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