Summer Harvest Veggiecakes

Ingredients

• 1 medium zucchini, coarsely grated (about 2 cups)
• 1 small carrot, finely shredded (about 2/3 cup)
• 1 1/4 teaspoons kosher salt, divided
• 1/2 cup light sour cream
• 3 tablespoons chopped fresh parsley
• 1/2 teaspoon fresh lemon zest
• 1 dash Sriracha Sauce
• 1/3 cup fresh corn kernels
• 2 eggs, lightly beaten
• 2 green onions, sliced
• 3 tablespoons fresh bread crumbs
• 3 tablespoons cornmeal
• 1 roma tomato, finely diced
• 2 tablespoons oil, for frying

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