Zucchini Cakes

Happy June!

So, to keep the shared recipes going, I'm going to share one with you from my Aunt Lynn.  She is so sweet! - whenever she finds gluten-free recipes, she sends 'em to me.  You know I appreciate it!! - especially since they're so good.


These zucchini cakes are no exception - they were delicious!  The recipe came from relish magazine- check out their website: http://www.relish.com/ for a great variety of stuff.  Aunt Lynn told me that the article said that they taste like crab cakes, and they sure do:)

If you love crab cakes and are looking for a healthier or vegan version, you have got to try these out!!
Thanks Aunt Lynn!!

**And feel free to keep sending me any recipes you want to share: ellenmillaine@gmail.com!!

Zucchini Cakes
1.  Grate up 3 cups of zucchini.  Put it in a colander, lightly top with salt & let it sit for about 30 minutes. Now press it with some paper towels to get rid of the extra liquid:

2.  In a small bowl, make your substitute for one egg by combining:  1 Tbsp. flax meal & 3 Tbsp. of hot water.  Mix it up & let it sit to gel.  

3.  To the zucchini add: 2 thinly sliced green onions, 1/4 cup diced red pepper (optional - I didn't use this), 1 and 1/2 tsp. of Old Bay seasoning, 1 tsp. dijon mustard, 1 Tbsp. vegan mayo/yogurt or substitute, 1/8 tsp. red pepper flakes, and the flax 'egg' mix.  Stir it up well.  

4.  Now form this mixture into about 8 patties.  Heat up 2 Tbsp. of vegetable oil and 1 tsp. butter in a frying pan.  Add the zucchini cakes & fry up on both sides to brown:

5.  Remove from the pan & drain on paper towel.  ENjoy!! - these are great!