Zucchini Cakes & Vegan Tzatziki Sauce - PlantPure Nation

Zucchini Cakes & Vegan Tzatziki Sauce

by Kim Campbell June 26, 2020

Zucchini Cakes & Vegan Tzatziki Sauce

Zucchini Cakes & Vegan Tzatziki Sauce

Zucchini Cakes are a summertime favorite and they’re a perfect way to use up all those extra  zucchini in the garden.  These cakes have the unique flavor of the sea so think “crabcakes”!  Serve them over a bed of lettuce and top with Tzatziki Sauce. 

Sign up to receive the recipe and grocery list a week before each each LIVE show so you can cook along with Chef Kim.

🥄 Kitchen Tools 

  • Large baking sheet/parchment paper
  • Knives & Cutting Boards
  • High Speed Blender
  • Vegetable grater or food processor
  • Large and small mixing bowls
  • Wood spoons and spatulas

Zucchini Cakes

Prep time    30 minutes  

Cook time   40 minutes    

Yield               6 servings

🌱 Ingredients

     Zucchini Cakes:

  • One 15-ounce can garbanzo beans, drained and rinsed
  • 2 celery stalks, finely diced

  • 4 green onions, sliced 
  • 2 carrots, shredded
  • 1 red bell pepper, seeded and diced
  • ¼ cup chopped fresh parsley
  • 2 small-medium zucchini, shredded (about 3 1/2 - 4 cups)
  • ¼ cup flax meal 
  • 2 cups whole wheat bread crumbs (or gluten free bread crumbs)
  • 1/2 cup Tofu Mayo
  • 2 nori seaweed sheets, finely chopped (kitchen shears work great) Or 2 tablespoons dulse flakes
  • 1 tablespoon Old Bay Seasoning 
  • 2 teaspoons dry mustard
  • Sea salt to taste


  • 2 cups panko bread crumbs (for coating the cakes)

    👩‍🍳 Directions

    1. Preheat oven to 375°F.  Line a baking sheet with parchment paper or silicone mat and set aside.
    2. In a large bowl, roughly mash the chickpeas.  Add the remaining ingredients except the panko bread crumbs.  Mix thoroughly.
    3. Shape the mixture into ½-inch thick cakes. Carefully dredge the cakes in panko bread crumbs to coat.  These patties are delicate and must be handled gently to avoid having them fall apart.
    4. Place the cakes on the prepared baking sheet and bake for 30-35 minutes or until golden. Serve warm.



    Tofu Mayo & Tzatziki Sauce

    Prep time    5-10 minutes  

    Cook time   0 minutes    

    Yield               2 cups   

    🌱 Ingredients


    • 14 ounces extra firm tofu
    • 1/2 cup raw cashews (You also can omit this for a nut free mayo.)
    • 3 tablespoon fresh lemon juice
    • 1/4 cup apple cider vinegar
    • 2 tablespoons Dijon mustard
    • 1 tablespoon maple syrup
    • 1 teaspoon sea salt, or to taste
    • 2-3 tablespoons water

         Tzatziki Sauce:

    • 1 1/2 cups of Tofu Mayo
    • 1 1/2 tablespoons lemon juice
    • 1/2 cup cucumber,  finely diced cucumber 
    • 1/4 cup red onion, finely diced
    • 1 tablespoon fresh dill (or 2 teaspoon dried dill)


    1. Tofu Mayo: Place all the mayo ingredients into a high-speed blender and blend until smooth and shiny. 
    2. Tzatziki Sauce:  Add 1 cup of  Tofu Mayo to a small bowl and fold in the lemon juice, cucumber, red onion, and fresh dill.   





      Zucchini Cakes & Tzatziki Sauce - Grocery List 🛒

      Produce 🥦

      • 2 celery stalks
      • 1 small cucumber
      • 1 small red onion
      • 4 green onions
      • 2 carrots
      • 1 red bell pepper
      • 1/4 cup fresh parsley
      • 2 small-medium zucchini (4 cups shredded)
      • 14 ounce package extra firm tofu
      • 1/4 cup lemon juice
      • 1 tablespoon fresh dill (or 2 teaspoon dried dill)

           Grains, Pasta, Nuts & Seeds 🌰

      • 2 cups whole wheat breadcrumbs (or gluten free breadcrumbs) Hint:  I use 3-4 slices of whole grain bread and process them into breadcrumbs
      • 2 cups panko bread crumbs (for coating the zucchini cakes) 
      • 1/2 cup raw cashews

           Canned and Jarred Goods 🥫

      • 1-15 ounce can garbanzo beans

           Condiments and Sauces 🍅

      • 1/4 cup apple cider vinegar
      • 2 tablespoons Dijon mustard

           Baking & Spices 🌶

      • 1/4 cup flax meal
      • 1 tablespoons Old Bay Seasoning
      • 2 teaspoons dry mustard
      • 1 tablespoon maple syrup (or liquid sweetener of your choice)

           Miscellaneous 🧐

      • 2 nori seaweed sheets (Asian section of your supermarket) or 2 tablespoons dulse flakes



          PlantPure Kitchen Live

          Kim Campbell
          Kim Campbell


          Also in Recipes

          Muhammara & Quinoa Flatbread
          Muhammara & Quinoa Flatbread

          by Kim Campbell August 07, 2020

          Simple quinoa flatbread pairs beautifully with this roasted pepper and walnut spread, created using a bright and vibrant Middle Eastern recipe, perfect for dips, sandwich spreads, and wraps.
          Asian Vegan Dumplings
          Asian Vegan Dumplings

          by Kim Campbell July 31, 2020

          These little crescent shaped Chinese classic dumplings are so easy and fun to create at home without ever having to order at a restaurant. 
          Aztec Quinoa with Avocado Mango Salsa
          Aztec Quinoa with Avocado Mango Salsa

          by Kim Campbell July 24, 2020

          This easy Mexican style dish is loaded with so many flavors and vegetables that it's perfect alone or as a filling for a taco dinner or Mexican burrito bowl.  Top it with  avocado mango salsa and it's complete!