
Zucchini Cakes
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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
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