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Zucchini Cakes




Source of Recipe


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Recipe Introduction


Per serving: 2.6g carbohydrates; 0.7g fiber; 1.8g protein; 4.4g fat; 40 mg cholesterol; 454 mg sodium; 55 calories



List of Ingredients




2 cups grated zucchini
1 teaspoon salt
1 egg
2 tablespoons grated red onion
1 tablespoon whole wheat flour
1/8 teaspoon each, salt and pepper (or to taste)
2 teaspoons olive oil
1 tablespoon butter

Recipe



Mix grated zucchini with salt and place in a suspended colander for at least 20 minutes. Press and squeeze out as much additional moisture as possible before proceeding with recipe. Blend drained zucchini with onion, salt and pepper. Fold in wheat flour and beaten egg. Heat oil in a non-stick pan over medium-high heat. Using wet hands, form squash mixture into six even patties. Add butter to hot oil, followed by zucchini cakes. Cook three to four minutes on each side, until golden brown and cooked through (cooking times will vary, depending on thickness). Makes six servings.