Zucchini Latkes

Directions

1. Mix the zucchini in a bowl with the salt and let stand for 1 hour. Rinse well, place zucchini in a tea towel (or clean cloth) and wring out the water.
2. Cut the cauliflower into florets and steam until soft. Drain, cool, and mash.
3. Squeeze as much liquid as possible from the cauliflower with the tea towel.
4. Heat the butter and 1 tablespoon oil in a medium-size saute pan over low heat.  Add the onions and cook for about   5–10 minutes. Combine the zucchini, cauliflower, and onions in a bowl.  Add the eggs and mint.  Season with salt and pepper. Mix well.
5. Over medium heat, add the remaining tablespoon of olive oil to pan.  Spoon out individual patties and cook until browned on each side, about 8 minutes. Serve with a dollop of cashew cream or almond yogurt.