Zucchini Cakes (WFPBNOGF)
Prep Time
30 minutes
Prep Notes
You'll want to serve Tzatziki Sauce with these which is in the sauce section of the recipe section. Eating them over a bed of lettuce is also nice.
Cooking Time
40 minutes
Yields
16 cakes, about six servings
Ingredients
2 celery stalks, finely diced
1 onion, diced small
2 carrots, shredded
1 red bell pepper, seeded and diced
1/4 cup chopped fresh parsley
1/4 cup flax meal
1/2 cup warm water
2 small zucchini, shredded
One 14-ounce block extra0firm tofu, drained and crumbled
2 cups whole wheat bread crumbs
1 cup Tofu Cashew Mayonnaise (page 139)
2 nori seaweed sheets, finely chopped (kitchen shears work great)
1 tablespoon Old Bay Seasoning
2 teaspoons dry mustard
1 teaspoon sea salt
2 cups panko bread crumbs
Directions
- Preheat oven to 375 dF. Line a baking sheet with parchment paper and set aside.
- In a skillet over medium-high heat, saute the celery, onion, carrot, bell pepper, and parsley until soft but still firm.
- Mix the flax meal and water in a small bowl. Let stand for 5 minutes.
- In a large bowl, combine the sauteed vegetables, zucchini, tofu, whole what break crumbs, mayonnaise, seaweed, Old Bay, mustard, salt, and flax and water mixture. Mix thoroughly.
- Shape the mixture into 1/2 inch-thick cakes. Carefully dredge the cakes in the panko break crumbs to coat. These patties are delicate and must be handled gently to avoid having them crumble.
- Place the cakes on the prepare baking sheet and bake for 30 minutes or until golden. Serve warm.
Credit
The PlantPure Nation Cookbook, p. 242.