Zucchini mock crab cakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | Bread, whole wheat;crumbled |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Seafood seasoning, such as Old Bay |
| 1 | tablespoon | Mayonnaise, eggless, + 1 tsp |
| ¼ | cup | Tofu, soft |
| 2 | cups | Zucchini; unpeeled, finely shredded |
Directions
Blend the tofu with a hand mixer until creamy. In a large bowl, combine all ingredients except zucchini.
Mix well.
Place zucchini in a large strainer. Press out as much liquid as possible. Add zucchini to bread mixture. Mix with a fork for several minutes, until mixture is well combined and holds together.
Preheat a nonstick griddle or skillet over medium heat. Oil it lightly or spray with a nonstick cooking spray.
Divide zucchini mixture evenly into 8 portions and shape each portion into a patty. Place on prepared griddle and cook, turning several times, until patties are lightly browned on both sides.
Serve hot. Leftovers are good hot or cold.
From the files of DEEANNE