Broccoli & Zucchini Latkes with Avocado Dip

Ingredients

• 2 cups DOLE® Broccoli 
• 2 zucchini, grated, water squeezed out and reserved 
• ¼ onion, peeled and chopped 
• 1 inch of fresh ginger, peeled and minced 
• 1 small jalapeno, seeded and finely chopped 
• 2 tablespoons cilantro, chopped, divided 
• zest and juice of 1 lime 
• ½ cup whole wheat flour 
• 1 large egg 
• 1 tablespoon olive oil 
• 3 DOLE Avocados 
• salt to taste

Directions

1. Add broccoli to food processor. Process until finely chopped, resembling breadcrumbs.
2. Combine broccoli, zucchini, onion, ginger, jalapeño, 1 tablespoon cilantro, lime zest, flour, and egg in a large bowl. Mix well until ingredients are incorporated.
3. Heat oil in a nonstick pan over medium-high heat. Form zucchini mixture into 3-inch patties and cook in batches. Cook on both sides for 3 to 4 minutes or until golden brown.
4. While the pancakes are cooking, combine avocado, lime juice, 1 tablespoon zucchini water, and remaining 1 tablespoon cilantro in food processor. Cover; process until smooth. Season with salt, to taste.
5. Serve pancakes with avocado dip.