A while ago I posted a recipe for quinoa, red bean and walnut burgers from Lukas Volger's book Veggie Burgers Every Which Way. This guy's got me eating things I never thought I liked, and enjoying them, looking forward to them, making them myself. 

Zucchini, for example. I hadn't believed I liked them before this. Here's the recipe, from Volger's book Vegetarian Entrees That Won't Leave You Hungry. 

He recommends them garnished with sour cream and applesauce, or as a base for cooked vegetables, like greens or stewed tomatoes. They also go well with bread and salad, or with steamed or roasted turnips dressed with salt and olive oil, or roasted carrots. 

Ingredients:

3 medium Yukon Gold or other waxy potatoes (about 12 ounces, 325 g)

1 medium zucchini

1/2 teaspoon salt

1 egg, beaten

3 tablespoons coarsely chopped fresh herbs, such as basil, parsley or chives

3 - 5 tablespoons rice flour

3 tablespoons neutral oil (canola, grapeseed, peanut, or vegetable oil)

Directions

1. Preheat the oven to 400 degrees Fahrenheit (200 celcius).

2. Prick the potatoes all over with a fork. Arrange them on a baking sheet and roast for 25 - 35 minutes, until just tender; a skewer inserted in the centre should meet just a bit of resistance. When they're cool enough to handle, grate the potatoes using the large holes of a box grater, discarding the large pieces of potato skin that remain. 

3. Meainwhile, grate the zucchini using the large holes of a box grater. Toss with the salt and place in a cheesecloth-lined colander to drain for at least 15 minutes. Gather the zucchini up in the cheesecloth and squeeze out as much excess liquid as possible.

4. Combine the grated potato and zucchini in a bowl. Fold in the egg and herbs. Sprinkle 3 tablespoons of the rice flour over the mixture and fold it in gently, until the mixture just comes together, adding additional rice flour if necessary.

5. Heat the oil in a saute pan over medium-high heat. Scoop up a 1/4-cup portion of the mixture and put it in the saute pan, pressing it gently to flatten it into a 4-inch (10 cm) round. Continue adding latkes to the pan this way, making sure they don't touch and working in batches as need be. Cook, flipping once, until browned on each side and firmed to the touch, 8 to 10 minutes total. To keep cooked latkes warm while you continue frying the rest, place them on a parchment-lined baking sheet and keep in a 250 F (120 C) oven. Serve hot. 

Makes 8 Latkes; serves 4

Leftover: Wrapped tightly or stored in an airtight containers, latkes will keep for 1 day in the refrigerator and up to 1 month in the freezer.

Preparation and cooking time: 45 minutes

(I use less cooking oil than Volger recommends, and grate the potatoes and zucchini in a food processor. I also make smaller diameter latkes. - TJ)