Zucchini Corn Cakes with Cilantro “Cream”

Zucchini Corn Cakes

• 2 cups shredded zucchini (approx 2 medium zucchini)
• 4 ears fresh corn
• 1 clove garlic
• 1/2 teaspoon dried mustard
• 1/8 teaspoon white pepper
• pinch salt (I use Himalayan  salt)
• 1/2 cup flax seeds, ground fine

1. Place grated zucchini in bowl, set aside.
2. With a sharp knife, cut kernels off of the ears of corn. Set 2 cups aside. Place remaining 2 cups in food processor.
3. Add to the food processor: garlic, dried mustard, white pepper and pinch of salt. Process until corn turns to a liquid mash.
4. Add ground flax seeds and pulse until combined. Do not over mix.
5. Add to zucchini along with the remaining 2 cups of corn.
6. Shape into patties about 1/2 inch thick and 4 inches across.Place on non-stick sheets.
7. Dehydrate for 1 hour at 140, transfer to screens and reduce heat to 115 and dehydrate for 5-6 hours. The outside should be crispy but the insides still a little moist.
8. Top with cilantro cream.

Cilantro Cream

• 1 cup cashews, soaked until soft
• 1/2 cup young coconut flesh
• 2-3 tablespoons coconut water (from young coconut)
• 1 small garlic clove
• pinch himalyan salt
• pinch pepper
• 2 teaspoons fresh cilantro, chopped fine

1. Combine cashews, coconut, coconut water, garlic salt and pepper in vitamix.
2. Blend until very smooth.
3. Stir in chopped cilantro by hand. (do not do this in the vitamix)