Zucchini Cakes

By roseann-2

These cakes are lighter and more tender when made with fresh breadcrumbs. Place a day old baguette in a food processor and pulse until fine crumbs are formed. For a quick sauce, mix some chopped fresh herbs (such as chives and dill) and lemon juice into mayonnaise.

I serve w/o sauce and they are delicious

Ingredients

• 3 C coarsely grated zucchini
• 1/2 t salt
• 1 C fresh breadcrumbs (from a baguette)
• 1 egg
• 2 green onions, thinly sliced
• 1/4 C diced red bell pepper
• 1-1/2 t Old Bay seasoning
• 1 t Dijon Mustard
• 1 T mayonnaise or plain yogurt
• 1/8 t red pepper flakes
• 2 T vegetable oil, for frying
• 1 t butter

Details

Servings 4
Adapted from relish.com

Preparation

Step 1

1. Place grated zucchini in a colander; sprinkle lightly with salt and let stand 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. Please zucchini and remaining ingredients (except oil and butter) in a bowl. Mix well. Form into 8 patties te size of crab cakes. Chill.

2. Heat oil and butter in a skillet.

3. Add patties to skillet and cook on both sides until browned. Drain on paper towels.