
Zucchini Cakes
Old Bay seasoning added to these vegetable cakes makes them taste a bit like crab cakes.
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 (13)
- 3 cup Grated Zucchini
- ½ tsp Salt
- 1 Baguette
- 1 Egg
- 2 Green Onions
- ¼ cup Diced Red Bell Pepper
- 1½ tsp Old Bay Seasoning
- 1 tsp Dijon Mustard
- 1 T Mayonnaise
- or 1 T Plain Yogurt
- ¼ tsp Red Pepper Flakes
- 2 T Vegetable Oil
- 1 tsp Butter
Directions
- 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.
- Heat oil and butter in a skillet.
- Add patties to skillet and cook on both sides until browned. Drain on paper towels.