Zucchini Cakes

By Letha_McWey

Ingredients

• For Dipping Sauce:
• 3 c Coarsely Grated Zucchini
• 1/2 tsp Salt
• 1 c Fresh Breadcrumbs (use day old Baguette)
• 1 Egg
• 2 Green Onions, thinly sliced
• 1/4 c Diced Red Pepper
• 1 1/2 tsp Old Bay Seasoning
• 1 tsp Dijon Mustard
• 1 Tblsp Mayo or Plain Yogurt
• 1/8 tsp Red Pepper Flakes
• 2 Tblsp Canola Oil]
• 1 tsp Butter
• 1/4 c Chopped Fresh Herbs (chives or dill)
• Juice from 1 Lemon
• 1/2 c Mayo or Plain Yogurt

Details

Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Place grated zucchini in a colander, sprinkle lightly with salt and let stand 30 min. Press w/paper towel to remove as much liquid as possible. Zucchini should be fairly dry, and you should have approx. 2 cups. Place zucchini and remaining ingredients (EXCEPT OIL & BUTTER) in a bowl. Mix well. Form into 8 patties the size of crab cakes. Chill.

Heat oil & butter in a skillet

Add chilled patties to skillet and cook on both sides until browned. Drain on paper towels. Serves 4.