Zucchini Cakes

Zucchini Cakes

6
Amanda Ebright 0

"These vegetarian zucchini cakes will fool the crab cake lovers in your family. They're easy, inexpensive, and make a great side dish."

Ingredients

50 m {{adjustedServings}} servings 240 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 763 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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 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.

Footnotes

  • Editor's Note:
  • You can substitute plain yogurt for the mayonnaise in this recipe.
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Reviews

6
  1. 6 Ratings

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Yummy! My husband loved these.The only thing I would do different when making these again is to add garlic. I did fry in olive oil instead of the oil/butter mix.

Good, but I had problems with the patties breaking up. I added 2 more egg whites and chilled for twenty minutes before frying.

I had never tasted or made zucchini cakes before. EVER. I used this recipe as a jumping off start. I made some changes according to my family's likes while keeping the balance of the original...