I am the ONLY vegetarian in my house so I am always on the hunt for recipes that are not only healthy but also good for me as well as my carnivorous family. This recipe fit the bill!
After being a vegetarian for a few years, I found that I desperately missed crab cakes, not the crab part but the flavors. This recipe is so easy to make and closely resembles a crab cake. I had something very similar while I was at Ruby Tuesdays and fell in love. The only thing that I didn't love was the fat content! I came home and began my mission to find a copy cat recipe. I tried a few that weren't so great but tweaked the recipes until I came up with this version.
These are easy to make and surprisingly healthy! They can be served as a side dish or as a main course and are easily adapted to add your favorite ingredient...yes, even crab.
Cook Time
Prep time: 20 min
Cook time: 8 min
Ready in: 28 min
Yields: 8 - 10 cakes depending on the size
Just a few easy steps!
- Mix all ingredients together by hand except for the eggs
- Whip the eggs together and then add them to the vegetable mixture and stir well until everything is incorporated and consistent looking.
- Add the oil or cooking spray to a frying pan and drop spoonfuls of the zucchini mixture into the pan - press down and flatten. You will want to press these down so that everything inside the cake cooks evenly.
- Give the cakes a few minutes and then turn over and cook the other side to a golden brown.
- Serve and ENJOY!
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