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Title: Zucchini Mock Crab Cakes
Categories: Vegetarian Vegan Main
Yield: 4 Servings
| 4 | sl | Bread, whole wheat;crumbled |
| 1 | ts | Baking powder |
| 1 | ts | Seafood seasoning, such as Old Bay |
| 1 | tb | Mayonnaise, eggless, + 1 tsp |
| 1/4 | c | Tofu, soft |
| 2 | c | Zucchini; unpeeled, finely shredded |
Blend the tofu with a hand mixer until creamy. In a large bowl, combine all ingredients except zucchini. Mix well.
Place zucchini in a large strainer. Press out as much liquid as possible. Add zucchini to bread mixture. Mix with a fork for several minutes, until mixture is well combined and holds together.
Preheat a nonstick griddle or skillet over medium heat. Oil it lightly or spray with a nonstick cooking spray.
Divide zucchini mixture evenly into 8 portions and shape each portion into a patty. Place on prepared griddle and cook, turning several times, until patties are lightly browned on both sides.
Serve hot. Leftovers are good hot or cold.
From the files of DEEANNE By Ignacio Perez V. previous next