Zucchini Cakes to Fool Crabcake-Lovers
3 cups zucchini (about 1 medium), grated
1/2 teaspoon salt
1 cup plain breadcrumbs
1 egg replacer (I used Ener-G)
2 green onions, chopped
1/4 cup red bell pepper, diced
1 1/2 teaspoons Old Bay seasoning
1 tablespoon vegan mayonnaise or yogurt
1/8 teaspoon red pepper flakes
3 tablespoons vegetable oil, for frying
1. Place grated zucchini in a colander with salt, and let stand 30 minutes. I found a salad shooter to be very helpful with grating.
2. Gently press with paper towels to absorb as much moisture as you can. It should be fairly dry and should measure about 2 cups now.
3. Place remaining ingredients (except oil) with zucchini in a bowl, and mix well. Form into 8 patties, and chill for about 15 minutes or so.
4. Heat oil in a nonstick skillet on medium heat. Add patties to hot skillet and cook on both sides until browned. Drain excess grease on paper towels.
To unknowing omnis, these taste just like crabcakes. Great way to use up an abundance of garden zucchini!
Source of recipe: I modified/veganized this recipe: http://www.relish.com/recipes/zucchini-cakes/