Tried our Poblano & Zucchini Cakes yet? It’s an all-time Methodology fan favorite for its earthy, zesty flavor profile that ends with a touch of heat. These versatile savory cakes are great with anything—thrown onto salads, stuffed into burritos, paired with a root-vegetable mash, or even just nibbled on as a snack. They’re also insanely good for you as they’re packed with plant ingredients to keep your gut in tiptop shape. Now you can make them in your own kitchen. Try this adapted recipe you can easily prepare at home.
These savory cakes are zesty and earthy—and end with a bit of a kick.
Here’s an adapted recipe for our bestselling Superfood Poblano & Zucchini Cakes:
Ingredients
1 large zucchini, grated
1 poblano pepper, roasted and diced
1/2 cup almond flour
1/4 cup coconut flour
1/4 cup ground flaxseed
1 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt
2 tablespoons olive oil
2 tablespoons unsweetened almond milk
2 eggs
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh lime juice
Optional toppings: avocado, salsa, cilantro, lime wedges
Instructions:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the grated zucchini, diced poblano pepper, almond flour, coconut flour, ground flaxseed, baking powder, garlic powder, onion powder, and sea salt.
In a separate mixing bowl, whisk together the olive oil, almond milk, eggs, cilantro, and lime juice.
Pour the wet ingredients into the bowl with the dry ingredients and mix until well combined.
Using a spoon, form the mixture into small patties and place them onto the prepared baking sheet.
Bake for 25-30 minutes, or until the edges are crispy and the cakes are cooked through.
Serve hot with optional toppings such as avocado, salsa, cilantro, or lime wedges.