Home Cookin': Zucchini Cakes

I came across this recipe this weekend when flipping through "Relish" a small magazine in the Saturday paper.  It sounded great and the picture was mouth watering.  Well, tonight I tried it and it was a hit!  The boys loved them - veggies and all.  I have really been trying to add more vegetables to our weekly meals and this fit right in!  Hope you try it.  Enjoy!

Picture from:  - Mark Boughton Photography / styling by Teresa Blackburn

Ingredients


3 cups coarsely grated zucchini
1/2 teaspoon salt
1 cup fresh breadcrumbs (from a baguette)
1 egg
2 green onions, thinly sliced
1/4 cup diced red bell pepper
1 1/2 teaspoons Old Bay seasoning
1 teaspoon Dijon mustard
1 tablespoon mayonnaise or plain yogurt
1/8 teaspoon red pepper flakes
2 tablespoons vegetable oil, for frying
1 teaspoon butter

Instructions

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. 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.

Recipe by Nancy Vienneau.



Nutritional Info (per serving)

Calories 140 Fat 9g Cholesterol 60mg Sodium 480mg Carbohydrates 11g Fiber 2g Protein 4g