Easy Zucchini Cake Sliders

Vegetarian adaptation after eating some delicious crab cake sliders at the Pier. Top sliders with thinly sliced lettuce, tomatoes, and avocado. I usually do 2 sliders per person with a side of coleslaw or sweet potato fries to share.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 252 Calories

Ingredients

• 2 egg whites
• salt and ground black pepper to taste
• 1 pinch cayenne pepper
• ½ cup matzo meal
• 1 tablespoon ketchup
• ½ cup Italian-seasoned bread crumbs
• 1 medium white onion, diced
• 2 tablespoons light mayonnaise
• 2 tablespoons extra-virgin olive oil, or to taste
• 1 tablespoon sweet hot mustard
• 1 medium zucchini, sliced into very thin rectangular pieces
• 6 French rolls

Recipe Instructions

Step 1

Mix mayonnaise, ketchup, and mustard together in a bowl. Season with salt and pepper. Set sauce aside at room temperature or in the refrigerator.

Step 2

Saute onion in a small nonstick skillet until soft, about 5 minutes. Season with salt and pepper.

Step 3

Combine zucchini and onion in a large bowl. Add egg whites, bread crumbs, and matzo meal. Season with salt, pepper, and cayenne. Mix well. Wet hands and pinch off golf ball-sized pieces. Flatten into small patties.

Step 4

Heat olive oil in a skillet over medium-low heat. Add patties and cover the skillet. Cook until golden brown, 7 to 10 minutes. Uncover and flip the patties over. Pan-fry until the other side is also golden brown, about 5 minutes. Remove using a spatula and dab with paper towels to remove excess grease.

Step 5

Put a small spoonful of sauce over the bottom half of each roll. Place patties on top. Cover with top halves of the rolls.