2 small zucchini's (8-10 inches in length)
2 Tablespoons Craisins, finely chopped
2 cloves garlic, diced very fine
2 green onions, diced
1/2 teaspoon paprika
salt and pepper to taste
2 eggs, lightly beaten
1/3 cup dry bread crumbs
1/4 cup flax seed meal
If desired 1 diced, seeded jalapeno pepper can be added to the mix for a spicier cake
Grate the squash. Put in a strainer or a colander with fine holes and using a large spoon push out as much liquid as possible from the zucchini.
Transfer the drained squash to mixing bowl, to the zucchini add the craisins, garlic, green onions, season with the paprika, salt and pepper.
Mix well to evenly distribute the seasonings, stir in the eggs, bread crumbs and flax seed meal, again mixing well. Allow the mixture to sit for 5 minutes.
After 5 minutes form the mixture into 12 1/4" thick 4 inch round cakes.
Heat a pan or griddle over med high heat, coat the pan with olive oil and cook cakes 3-4 minutes per side turning once till the cakes deep golden brown in color.
The cakes make a great low carb side for any summer meal. They are also very tasty cold.