I’m a very messy cook. I’ve heard chefs stress organization in the kitchen, and the first thing I notice when watching a professional is how clean their space is. I cook for just a few people, yet I can’t keep up with the mess I’m leaving behind.

I have little patience for making a gorgeous plate when I’m sitting down to eat dinner. It’s reminiscent of impatient childhood scribbling. My handwriting hasn’t gotten much better since then. There must be a connection between the two.

I’d like to think it’s because I’m a creative, can’t-be-contained spirit. Sometimes people are turned off by a long list of steps and the number of dishes they will have to wash. But I just consider the process part of the eating. Don’t be afraid of getting your hands dirty. Sating the appetite is not the only point of cooking.

When preparing the batter for the zucchini cakes below, it’s hard to imagine that they’ll look edible. But somehow the mess comes together and you find yourself with an hors d’oeuvre-quality side dish that you will be happy to have on your plate — even if you’ve got a pile of dishes to wash afterward.

ZUCCHINI SWEET POTATO CAKES

2 medium zucchini
1 teaspoon salt, plus more to taste
1/2 Okinawan sweet potato
1/2 small onion
2 eggs
1/3 cup almond flour
Grated Romano or Parmesan cheese (optional)
Pepper
2 tablespoons coconut oil

Grate zucchini on large holes of a box grater. You should end up with 4 to 5 cups. Place shreds in colander and sprinkle with 1 teaspoon salt. Let sit 20 minutes over plate or bowl to catch the liquid.

Rinse zucchini and remove to another bowl, making sure to squeeze out remaining liquid. Use paper towels to blot and soak up residual liquid. Set aside.

Peel and grate 1 cup sweet potato, and cut onion into small dice. Set aside.

In separate bowl, whisk egg and almond flour, then add zucchini, onion and sweet potato. Add grated cheese if using, and season with salt and pepper to taste.

In large pan over medium, heat coconut oil, then scoop batter in heaping tablespoon or in ice cream scoop, and place in pan. (About 5 or 6 scoops should fit.)

Cook for a few minutes until browned and crisp, flip over and cook other side.

Remove to paper towel-lined plate. Repeat with rest of batter. Serve while hot. Serves 3 or 4 as a side.

Nutritional information unavailable.

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Mariko Jackson blogs about family and food at www.the­littlefoodie.com.