Zucchini Cakes

Name: Zucchini Cakes recipe
Prep time: 10 min
Cook time: 10 min
Yield: 4 servings
Cuisine: Global
Ingredients: 3 cups coarsely shredded zucchini; ½ teaspoon salt; 1 cup fresh bread crumbs; 1 large egg; 2 green onions, thinly sliced; ¼ cup diced red bell pepper; 1 ½ teaspoons seafood seasoning; 1 teaspoon Dijon mustard; 1 tablespoon mayonnaise; ⅛ teaspoon red pepper flakes; 2 tablespoons vegetable oil; 1 teaspoon butter

by Joshua Morrison 1 year ago

4.1 (9)

10 minutes

240.3 kcal

24.2 g carbs

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Description

These vegetarian zucchini cakes will fool the crab cake lovers in your family. They're easy, inexpensive, and make a great side dish.

Ingredients

3 cups coarsely shredded zucchini
½ teaspoon salt
1 cup fresh bread crumbs
1 large egg
2 green onions, thinly sliced
¼ cup diced red bell pepper
1 ½ teaspoons seafood seasoning
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
⅛ teaspoon red pepper flakes
2 tablespoons vegetable oil
1 teaspoon butter

Directions

1. Place grated zucchini in a colander; sprinkle with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible; zucchini should be fairly dry and reduced to about 2 cups.
2. Mix egg, zucchini, bread crumbs, green onions, bell pepper, seafood seasoning, mustard, mayonnaise, and red pepper flakes in a large bowl. Form into 8 patties, 3 to 4 inches across.
3. Heat oil and butter in a skillet over medium-high heat. Fry patties until golden brown, about 4 minutes per side. Drain on paper towels.

Nutrition Facts

serving: 4 servings

calories: 240.3 kcal

carbohydrates: 24.2 g

protein: 6.6 g

saturated fat: 2.9 g

cholesterol: 50.5 mg

sodium: 763.4 mg

fiber: 2.6 g

sugar: 4 g