Zucchini Cakes With Pink Eyed Pea-Tomato Salsa

• Zucchini Cakes
• 1/2 to 3/4 jumbo Zucchini
• 1 Tablespoon Minced Garlic
• 1/2 cup (to 3/4 Cup) Breadcrumbs
• 1/2 cup Parmesan cheese
• 2 whole eggs
• Kosher Salt to taste
• Freshly ground black pepper, to taste
• Olive oil
• Pink Eyed Pea-Tomato Salsa
• 1 cup cooked peas
• 1 cup roman tomato, chopped
• 1/2 cup red onion, chopped
• 2-3 tbsp red wine vinegar
• 3-4 tbsp extra virgin olive oil
• lemon basil & parsley, chopped

1. Zucchini Cakes
2. Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you've removed as much liquid as possible. Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese (shredded), eggs, kosher salt and pepper to taste. Stir with a fork until well mixed. Heat olive oil (about 1/4 inch deep in bottom of skillet) to a medium heat. When the oil is hot enough to drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over (they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes).
3. Pink Eyed Pea-Tomato Salsa
4. Combine all ingredients and let rest at room temp, 10-15 minutes. *Cooked Peas* simmer peas until just tender in water. Drain well and let cool 5-10 minutes. Season peas after draining.

zucchini cakes, zucchini, garlic, breadcrumbs, parmesan cheese, eggs, kosher salt, freshly ground black pepper, olive oil, peatomato salsa, peas, roman tomato, red onion, red wine vinegar, extra virgin olive oil, lemon basil

Taken from www.epicurious.com/recipes/member/views/zucchini-cakes-with-pink-eyed-pea-tomato-salsa-51113701 (may not work)