Zucchini Cakes

Zucchini Cakes

by Joshua Morrison 1 year ago
4.1 (9)
10 minutes
240.3 kcal
24.2 g carbs
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. 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. 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. 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