3 cups grated zucchini
3/4 cup bread crumbs
1/4 cup fat-free or low-fat milk
3 tbsp mayonnaise
2 tbsp cilantro -finely chopped
6 green onions – finely chopped
1/2 tsp salt
1/4 tsp black pepper
2-3 tsp chili garlic sauce
3 tbsp all purpose flour
2 tbsp olive oil
1 boiled potato – mashed
2 tbsp lemon juice
Drain all water from the grated zucchini by pressing tightly.
In a large bowl, combine the zucchini, bread-crumbs, potato, milk, mayonnaise, cilantro, green onions, salt, pepper and chili sauce. Moisten hands with water and form the mixture into 8 cakes. Cover with plastic wrap and refrigerate for 1 hour.
Lightly coat each cake on both sides with flour. Heat olive oil or butter in a large nonstick skillet over medium-high heat. Cook the crab cakes until crispy and golden brown, about 4 to 5 minutes on each side. Then allow to cool on a tissue paper.
Serve the delicious Vegetarian “Crab” Cakes with a dipping sauce of your choice!
Tip: To prevent the crab cakes from falling apart while cooking, make sure to refrigerate the cakes for at least an hour before frying.