Recipe by ASE121004
"These vegetarian zucchini cakes will fool the crab cake lovers in your family. They're easy, inexpensive, and make a great side dish."
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coarsely shredded zucchini
fresh bread crumbs
green onions, thinly sliced
diced red bell pepper
1 1/2 teaspoons
red pepper flakes
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.
Made these today and they're ok, not as great as the previous reviews. I'll keep looking for other versions of this.
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 recipe in mind. I'm sure it would have been good just as it is however if you like a little more zing, this recipe is easy to customize. Enjoy!--
BTW,I doubled the original recipe then added another 2 eggs, another cup of bread crumbs, 1 ear of fresh corn blanched and cut off the cob, three chopped green onions, a tsp more of old bay, 1/4 tsp of cayenne pepper, the juice of half a lemon and a 1/2 tsp of salt. I came out with 12 patties a little smaller then an english muffin. I browned in a little bit of bacon drippings from breakfast and a pat of butter. I served with a big wedge salad for a hot summer day supper. I had lemon wedges, Tabasco, cocktail sauce ketchup and salt/pepper on the table. My family devoured!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 121
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