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Zucchini Cakes

 Zucchini Cakes

A quickly prepared side dish or smörgåsbord platter as you can make them as small as you wish.  Think veggie crab cake.


Coarsely grate 

3 C zucchini

Place in colander, sprinkle with salt and let drain for 30 minutes. Press with towel to remove liquid, which reduces the quantity to about 2 cups.

Place grated, dried zucchini in a bowl with

1 c fresh bread crumbs (baguette in food processor)

1 egg

2 green onions, thinly chopped 

1/4 c colored bell pepper, diced

1 1/2 t Old Bay seasoning

1 t Dijon mustard 

1 T plain yogurt

Mix well and form into 8 equally sized patties. Chill. A good hour is best if possible. 

Near seving time, fry cakes in a thin layer of butter and vegetable oil until they are browned on both sides. Drain on towel before serving. 


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