Zucchini even my kids will eat

These zucchini cakes make an elegant appetizer fit for those upcoming "fallish" parties. Not to mention a great way to use up that bumper crop of Zucchini that is winding all over your yard. Shredded fresh zucchini, is mixed with a little Parmesan, panko, paprika, garlic and a hint of ground nutmeg. The mixture is then pressed into patties and pan fried in olive oil until they are golden brown.
Makes: 8 cakes 0r 12 smaller cake bites
You will need:

• 1 large zucchini grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and place a couple of plates on top to squeeze and release the water)
• 1/2 cup grated Parmesan cheese
• 1 cup panko bread crumbs
• sprinkle of ground nutmeg, about 1/8 teaspoon (Note: it is best used fresh and just a wee gratings worth)
• 1/4 teaspoon paprika (Hungarian smoke is my fave)
• 1 1/2 clove garlic, minced or 1 1/2 tsp fresh ginger with 1 tsp tandoori and madras curry combined.  (Do not use both garlic and ginger this is definitely an either or)
• 1 egg
• salt and pepper to taste
• 1-2 tablespoons canola oil (I am allergic to olive oil sadly)

1. Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties. Seriously I would double the recipe and make 24 smaller patties
2. Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.

These are great when served with a dollop of  ranch dressing or mango curry chutney. Enjoy! I love to serve them with fresh cilantro sprigs and in decorative little paper cupcake liners. Everyone loves their own wee plated treat.