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Zucchini “Crabless” Cakes

Your Best Multipurpose Vegetable

By Webpoint | August 10, 2023
11
Ingredients

Ingredients

  • 2 medium-sized zucchinis (approximately 2 cups when shredded)
  • 2 cups whole grain breadcrumbs
  • 3 Tbsps potato or tapioca flour/starch or 3 Tbsps aquafaba
  • 3 Tbsps onion, finely chopped
  • 2 Tbsps carrot, grated
  • 1 Tbsp of your favorite plant-based mayo
  • 2 tsps celery salt
  • 1/2 tsp paprika
  • 1/2 tsp ground bay leaf (optional)
  • 1/2 lemon, juiced, or 2 Tbsps lemon juice
  • 1/4 cup flat leaf parsley, chopped

Steps

  • 1

    Preheat oven to 375°F (191°C).

  • 2

    Grate zucchinis and place in a colander over a bowl.

  • 3

    Sprinkle lightly with salt.

  • 4

    Allow zucchinis to drain for about 30 minutes.

  • 5

    Press zucchinis down to remove excess water.

  • 6

    Pat dry with paper towels. It should be moist but not wet.

  • 7

    In a medium-sized bowl, mix zucchinis, onion, carrot, and breadcrumbs.

  • 8

    In a small bowl, mix flour/starch or aquafaba, plant-based mayo, seasonings, lemon juice, and parsley.

  • 9

    Mix with zucchini mixture.

  • 10

    Add a little water if too dry.

  • 11

    Form mixture into balls with your hands.

  • 12

    Press down to form patties.

  • 13

    Place on an oiled or parchment paper-lined baking sheet.

  • 14

    Bake for 15 minutes on each side.

Tips

To make easy and uniform patties, use a small canning jar lid as a baking ring. To prevent sticking, brush lid with olive oil and then firmly press cooled patty mixture into it. Turn patties out onto cookie sheet and bake as usual.

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