Zucchini Cakes

This recipe is a vegetarian version of crab cakes. The zucchini keeps the cakes moist, while the seafood seasoning and bread crumbs give it that crab cake feel and taste.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 240 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon butter
• 1 large egg
• 2 tablespoons vegetable oil
• 1 cup fresh bread crumbs
• 1 tablespoon mayonnaise
• 2 green onions, thinly sliced
• 1 teaspoon Dijon mustard
• ⅛ teaspoon red pepper flakes
• ¼ cup diced red bell pepper
• 1 ½ teaspoons seafood seasoning
• 3 cups coarsely shredded zucchini

Recipe Instructions

Step 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.

Step 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.

Step 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.