Zucchini Corn Cakes

Preheat oven to 425°F Trim the zucchini then grate on the large side of a box grater. Add to a large bowl and sprinkle with a pinch of salt and pepper. In a separate small bowl mix together the flaxseed meal with 1 tbsp water to make the “flax egg”. Trim the tough ends off of the haricot vert.

Cut off the root end of the leek and trim any remaining green from the top. Cut into ¼ inch rounds and add to a bowl filled with cool water. Use your hands to separate the pieces to wash away any dirt, then dry on a paper towel. Transfer leeks and haricot vert to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Roasted until lightly browned, about 15 to 17 minutes.

Add the flour, cornmeal, corn, and “flax egg” to the bowl with the zucchini and mix well to combine. Place the zucchini mix in the refrigerator until Step 5.

Pick the basil leaves from the stems. Finely chop the leaves and add to a small bowl. Add the vegan mayonnaise, juice from half the lemon, and a pinch of salt and pepper. Stir lemon basil aioli well to combine.

Place a large nonstick skillet over medium heat and add ¼ cup vegetable oil. Use a ⅓ cup measuring tool to portion the zucchini mixture into 4 patties. With a spatula, carefully place the patties into the hot oil, then flatten with the spatula to form a cake. Cook until crisp on the bottom, about 5 minutes, then flip and cook for another 3 to 4 minutes. Transfer zucchini corn cakes to paper towels and immediately sprinkle with salt.

Divide the spring mix and roasted haricot vert and leeks between your plates. Top with zucchini corn cakes and drizzle the lemon basil aioli. Serve with additional lemon juice. Bon appétit!