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"These vegetarian zucchini cakes will fool the crab cake lovers in your family. They're easy, inexpensive, and make a great side dish." — ASE121004
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3 cups coarsely shredded zucchini
1/2 teaspoon salt
1 cup fresh bread crumbs
1 large egg
2 green onions, thinly sliced
1/4 cup diced red bell pepper
1 1/2 teaspoons seafood seasoning
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1/8 teaspoon red pepper flakes
2 tablespoons vegetable oil
1 teaspoon butter
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.
3 Ratings
Made these today and they're ok, not as great as the previous reviews. I'll keep looking for other versions of this.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Cakes
Serving Size: 1/4 of a recipe Servings Per Recipe: 4 Amount Per Serving Calories: 240 Calories from Fat: 121
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