Home
All Recipes
Recipes by Region
Blog Index
Appetizers and Dips
Beans and Legumes
Beverages
Breads
Breakfast Dishes
Condiments & Seasonings

Crockpot Recipes
Desserts
Dressings
Eat to Live
Fruit
Gluten-Free
Holiday Dishes
Kid-Friendly Recipes
McDougall MWLP
Meat Substitutes
Pasta
Pressure Cooker
Quick & Easy
Recipes of the Week
Rice & Other Grains
Salads
Sandwiches & Spreads

Sauces
Snacks
Soups and Gumbos
Stews and Chilies
Soy
Veggies

printer friendly version

Zucchini Cakes

Submitted by Kristi

A woman at work gave me this recipe and it is really tasty.  The original said to shred some zucchini together with breadcrumbs and seasonings and an egg and roll in flour and fry.

Ok, this is how i fixed it:

Shredded zucchini and mixed it with vegan seasoned dry breadcrumbs.  Added some sea salt and pepper and a bit of Italian seasoning. Added some sesame seeds for texture and some flaxseed for nutrition and more texture and just a drop of kelp powder. Bound it all together with some Ener-g egg replacer. Rolled it slightly in whole wheat flour. Pan fried it in a lightly oiled pan and then finished it in the toaster oven to make it a little crisper on the outside. 

These were so delicious, moist, nutritious (not to mention inexpensive).  My non-vegan (well, not yet anyway ... i am working on him) boyfriend loved them. 

fatfreevegan.com
See our privacy policy

 

Rate it! 1-Yuck! 2 3 4 5 6 7 8 9 10-Delicious! Votes:2 Rating:

Send us Feedback

© 2004-2009 Fatfree Vegan Recipes
Privacy policy