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Crispy Zucchini Cakes Recipe

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“I love these ‘crab cakes’ without the crab!” writes Mary Wagner from Austin, Pennsylvania. The crispy, well-seasoned zucchini patties make a change-of-pace dish that’s perfect for dressing up a light summer supper.
TOTAL TIME: Prep: 20 min. + chilling Cook: 10 min./batch
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + chilling Cook: 10 min./batch
MAKES: 4 servings

Ingredients

  • 2 cups shredded zucchini
  • 1 cup seasoned bread crumbs
  • 1/2 cup quick-cooking oats
  • 2 tablespoons finely chopped onion
  • 1 tablespoon fat-free mayonnaise
  • 1-1/2 teaspoons seafood seasoning
  • 1/2 teaspoon prepared mustard
  • 2 eggs, lightly beaten
  • 4 teaspoons canola oil

Nutritional Facts

2 zucchini cakes equals 241 calories, 10 g fat (1 g saturated fat), 107 mg cholesterol, 750 mg sodium, 30 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 vegetable.

Directions

  1. In a large bowl, combine the first seven ingredients. Stir in eggs until well blended. Cover and refrigerate for at least 1 hour.
  2. Shape into eight patties. In a large nonstick skillet coated with cooking spray, cook patties in oil in batches for 3-4 minutes on each side or until golden brown. Yield: 4 servings.
Originally published as Zucchini Cakes in Light & Tasty June/July 2007, p37

Nutritional Facts

2 zucchini cakes equals 241 calories, 10 g fat (1 g saturated fat), 107 mg cholesterol, 750 mg sodium, 30 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 vegetable.

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