Meatless Monday: Wholegrain Confetti Zucchini Cakes

May 31, 2010 in Entrees, Side Dishes, Vegetarian Entrees

I have been trying for about a year now to come up with a vegetarian version of crab cakes, a perfect task for Meatless Mondays. My family members can testify if need be: at least two dozen attempts.

Then my neighbor Joyce,  who owns the on-line business Dr. Grandma’s specializing in healthy and convenient products, decided to host a recipe contest using her products. My favorites are her whole-grain muffin and pancake mixes. ( If you can’t find Dr Grandmas where you live, you can buy Dr G’s online or  just use any multigrain pancake mix that requires the addition of an egg.) I decided to toy with making a veggie pancake using veggies with just a bit of pancake mix as a binder to hold the veggies in a patty while cooking.

Since zucchini season is coming, I went heavy on the zuks, but you can try any grated veggie you like. These are so tasty and make perfect sides for your main course, or three of them make a fine vegetarian entree. They take only about 20 minutes to make – a great healthy weeknight meal! I like them drizzled with a Greek yogurt sauce mixed with a little Frank’s Red Hot Sauce and some cumin. Yum.

Grate zucchini over a kitchen towel

Grate zucchini over a kitchen towel

Squeeze water out of zucchini with a strong grip

Squeeze water out of zucchini with a strong grip

Saute veggies to soften and remove moisture

Saute veggies to soften and remove moisture

CONFETTI ZUCCHINI CAKES

Makes 16 cakes; Total time 20 minutes

4 10-inch long zucchinis ( about 4 cups grated)
Canola oil for frying
1 cup diced yellow onions
1 red bell pepper, diced (about 1 cup diced)
1 yellow or orange bell pepper, diced (about 1 cup diced)
1/2 teaspoon each salt and pepper
3 cloves garlic, pressed
1 large egg
1 tablespoon Tabasco sauce
2 tablespoons apple cider vinegar
2 teaspoons cumin
1 cup Dr Grandma’s pancake and waffle mix

Grate zucchinis on the large holes of a box grater onto a large thin cotton kitchen towel. Gather towel up around zucchini and squeeze out as much water as you can with your hands.

In a large skillet over medium heat, add about 1 tablespoon of canola oil. Saute onions and peppers with salt and pepper until softened, stirring frequently for about 3 minutes. Add in garlic and cook another 2 minutes. Remove from heat and let cool to room temperature.

Whisk together in a mixing bowl the eggs, Tabasco sauce, vinegar and cumin until well blended. Stir in pancake mix. Stir in zucchini and sauteed vegetable mixture.

Wipe out skillet with a paper towel and then add enough oil to thinly coat bottom of pan. Heat to medium heat. Drop batter into pan in 1/4 cup mounds and then flatten mounds with the bottom of the measuring cup, forming cakes about 1/2 inch thick. Cook over medium low heat in a covered skillet for about 5 minutes per side, or until lightly browned on both sides and cooked through.

Drizzle with a favorite savory sauce. (I used Greek yogurt mixed with Frank’s Red Hot Sauce and cumin. Yum!)

Serve immediately.

Other zucchini cakes worth checking out:

Zucchini Cakes, Life’s Ambrosia
Zucchini Pancakes
, Guilty Kitchen
Zucchini Cakes, Eat Boutique
Zucchini Pancakes
, Joy the Baker
Zucchini Fritters, Closet Cooking

– posted by Donna

 


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