Vegan Crabby Cakes

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  2 cup, chopped or 248g

• Salt

  Table

  1 dash or 0.4g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Bay leaf

  Spices

  1 tsp, crumbled or 0.6g

• Celery seed

  Spices

  ¼ tsp or 0.5g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Pepper

  Spices, white

  ⅛ tsp, ground or 0.3g

• Nutmeg

  Spices, ground

  ⅛ tsp or 0.3g

• Cloves

  Spices, ground

  ⅛ tsp or 0.3g

• Allspice

  Spices, ground

  ⅛ tsp or 0.3g

• Ginger

  Spices, ground

  ⅛ tsp or 0.2g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Tofu

  Silken, firm, Mori-nu, soy

  2 oz or 57g

• Vegan Mayo

  Earth Balance MindfulMayo - Soy based

  1 tbsp or 14g

• Lemon juice

  Raw

  1 tbsp or 15g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Cornstarch

  1 tsp or 3g

• Parsley

  Raw

  ¼ cup or 15g

• Coconut oil

  2 tbsp or 27g

Directions

1. Grate zucchini. Place grated zucchini in a colander and sprinkle with salt. Set aside for at least 30 minutes.
2. In a large bowl, combine bread crumbs and spices.
3. In a small bowl, beat together tofu, mayo, lemon juice, mustard, starch, and parsley.
4. Scoop zucchini out of the colander and, with your hands, squeeze out as much excess liquid as you can.
5. Combine drained zucchini, bread crumb mixture and wet mixture and mix well. The batter will be dry, but you should be able to gather a ball of it in your hand without it falling apart. Divide the batter into eight equal parts; shape into balls and flatten slightly into thick discs.
6. Heat oil in a skillet over medium-high heat. When oil is hot, fry cakes in batches of four for a couple of minutes per side, or until nicely browned. Serve hot.

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