Zucchini (better-than-crab) Cakes

 I tried out this recipe from the brilliant Kelli and it came out wonderful! If you have an extra zucchini or two laying around, or you used to like crab cakes before you became vegan (wink wink) I highly recommend this recipe!

 Zucchini Better-than-Crab Cakes

4 cups grated zucchini (i used a cheese grater and left the skin on)
2 egg replacers (or two eggs if you aren't vegan)
3 Tablespoons Earth Balance vegan butter, melted
2.5 cups breadcrumbs
1/2 cup flour (I only had garbanzo bean flour and it worked fine)
3-4 teaspoons Old Bay Seasoning
few teaspoons oil for frying

Grate your zucchini and sprinkle with a little salt to sweat the excess water off. Blot with towel or paper towel. This step is important because if you don't get all the water out, the cakes will be too mushy. I actually put all my grated zucchini into a towel and squeezed as much water as I could out.
 Mix zucchini in with egg replacer and butter. Add breadcrumbs and seasoning. Mix well and form into patties. I was able to make five good sized patties with my batch. Put oil in frying pan on medium to high heat until hot. Dredge patties in flour before putting on frying pan. Sizzle until each side is golden brown.

 These little cakes were the fastest "burgers" we have ever made. Much, much faster than homemade black bean burgers, and faster than homemade falafel. It was literally one, two, and they were done. Bazinga!


 The Boyfriend and I made these into sandwiches and enjoyed them for two meals.  They were simply wonderful. Thank you Kelli!