Step 1: Prepare the Zucchini and Sweet Potato

Grate the zucchinis using a box grater or a food processor. Once grated, place the zucchini in a clean kitchen towel or cheesecloth, and squeeze out as much moisture as possible. Zucchini tends to hold a lot of water, so this step is crucial to ensure your cakes don’t become soggy.

Next, peel and grate the sweet potato. Sweet potatoes hold less water, but it’s still a good idea to pat the grated sweet potatoes dry with a paper towel.

Step 2: Combine Ingredients

In a large mixing bowl, add the grated zucchini and sweet potato. Toss them together with the minced garlic, chopped onion, and grated Parmesan cheese. Add the salt, black pepper, paprika, and ground cumin for extra flavor. Stir in the breadcrumbs to help bind the mixture.

Step 3: Add the Eggs

In a small bowl, lightly beat the eggs. Pour them into the vegetable mixture and stir until everything is well combined. The eggs will help hold the cakes together during frying. At this point, you can also mix in the chopped parsley if you want a burst of fresh flavor and color.

Step 4: Shape the Cakes

Take a small handful of the mixture and form it into patties, about 2 inches in diameter and ½ inch thick. If the mixture feels too wet, add a little more breadcrumbs until you achieve a consistency that holds together but isn’t too dry.

Step 5: Fry the Cakes

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the cakes in the pan, making sure they have enough space to cook evenly. You may need to cook them in batches, depending on the size of your pan. Fry the cakes for 3-4 minutes on each side or until they develop a golden-brown crust. Transfer the cooked cakes to a plate lined with paper towels to drain any excess oil.

Step 6: Serve

Serve the Parmesan Zucchini and Sweet Potato Cakes while hot. They pair wonderfully with a side of sour cream, Greek yogurt, or a fresh salad. For added flavor, sprinkle extra Parmesan on top before serving.