Photo: David Holifield
Zucchini Cakes
12 ingredients
10 min + 10 min
4 servings
openrecipes
"These vegetarian zucchini cakes will fool the crab cake lovers in your family. They're easy, inexpensive, and make a great side dish."
Estimated Nutrition (whole recipe, rough)
480
Calories
12g
Protein
32g
Fat
37g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups coarsely shredded zucchini
- 1/2 teaspoon salt
- 1 cup fresh bread crumbs
- 1 large egg
- 2 green onions, thinly sliced
- 1/4 cup diced red bell pepper
- 1 1/2 teaspoons seafood seasoning
- 1 teaspoon Dijon mustard
- 1 tablespoon mayonnaise
- 1/8 teaspoon red pepper flakes
- 2 tablespoons vegetable oil
- 1 teaspoon butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes