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Zucchini Cakes

vienneau-vegetarian-recipe-zucchini-cakes-nancy-cooked-relish-1
Mark Boughton Photography / styling by Teresa Blackburn
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  • Yield: 4 servings

These cakes are lighter and more tender when made with fresh breadcrumbs. Place a day-old baguette in a food processor and pulse until fine crumbs are formed. For a quick sauce, mix some chopped fresh herbs (such as chives and dill) and lemon juice into mayonnaise.

Ingredients

3cups coarsely grated zucchini
1/2teaspoon salt
1cup fresh breadcrumbs (from a baguette)
1 egg
2 green onions, thinly sliced
1/4cup diced red bell pepper
1 1/2teaspoons Old Bay seasoning
1teaspoon Dijon mustard
1tablespoon mayonnaise or plain yogurt
1/8teaspoon red pepper flakes
2tablespoons vegetable oil, for frying
1teaspoon butter

Instructions

  1. Place grated zucchini in a colander; sprinkle lightly with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry, and you should have about 2 cups. Place zucchini and remaining ingredients (except oil and butter) in a bowl. Mix well. Form into 8 patties the size of crab cakes. Chill.
  2. Heat oil and butter in a skillet.
  3. Add patties to skillet and cook on both sides until browned. Drain on paper towels.

Recipe by Nancy Vienneau.

 

Nutritional Info *per serving

  • Calories 140
  • Fat 9g
  • Cholesterol 60mg
  • Sodium 480mg
  • Carbohydrate 11g
  • Fiber 2g
  • Protein 4g
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