Zucchini Cakes

zuchini cakes.png

  • 3 cups coarsely grated zucchini
  • ½ teaspoon salt
  • 1 cup fresh breadcrumbs
  • 1 egg
  • 2 green onions, thinly sliced
  • ¼ cup diced red bell pepper
  • 1 ½ teaspoon Old Bay seasoning
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon red pepper flakes
  • 1 tablespoon mayonnaise or plain yogurt
  • 2 tablespoon vegetable oil (coconut oil) for frying
  • 1 teaspoon butter

Place zucchini in a colander, sprinkle light with salt and let stand for 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry and you should have about 2 cups. Place zucchini and remaining ingredients (except oil and butter) in a bowl. Mix well. Form into 8 patties the size of crab cakes. Chill. Heat oil and butter in a skillet. Add patties to skillet and cook on both sides until browned. Drain on paper towels. Serves 4.

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