Ingredients
- Ingredients
- 3 cups grated zucchini
- 3/4 cup bread crumbs
- 1/4 cup fat-free or low-fat milk
- 3 tbsp mayonnaise
- 2 tbsp cilantro -finely chopped
- 6 green onions – finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2-3 tsp chili garlic sauce
- 3 tbsp all purpose flour
- 2 tbsp olive oil
- 1 boiled potato – mashed
- 2 tbsp lemon juice
Details
Preparation
Step 1
Drain all water from the grated zucchini by pressing tightly.
In a large bowl, combine the zucchini, bread-crumbs, potato, milk, mayonnaise, cilantro, green onions, salt, pepper and chili sauce. Moisten hands with water and form the mixture into 8 cakes. Cover with plastic wrap and refrigerate for 1 hour.
Lightly coat each cake on both sides with flour. Heat olive oil or butter in a large nonstick skillet over medium-high heat. Cook the crab cakes until crispy and golden brown, about 4 to 5 minutes on each side. Then allow to cool on a tissue paper.
Serve the delicious Vegetarian “Crab” Cakes with a dipping sauce of your choice!
Tip: To prevent the crab cakes from falling apart while cooking, make sure to refrigerate the cakes for at least an hour before frying.
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