Courgette Mock Crab Cakes Recipe
Servings: 4
Ingredients
- 4 slc Bread, whole wheat,crumbled
- 1 tsp Baking pwdr
- 1 tsp Seafood seasoning, such as Old Bay
- 1 Tbsp. Mayonnaise, eggless, + 1 tsp
- 1/4 c. Tofu, soft
- 2 c. Courgette, unpeeled, finely shredded
Directions
- Blend the tofu with a hand mixer till creamy. In a large bowl, combine all ingredients except courgette.
- Mix well.
- Place courgette in a large strainer. Press out as much liquid as possible.
- Add in courgette to bread mix. Mix with a fork for several min, till mix is well combined and holds together.
- Preheat a nonstick griddle or possibly skillet over medium heat. Oil it lightly or possibly spray with a nonstick cooking spray.
- Divide courgette mix proportionately into 8 portions and shape each portion into a patty. Place on prepared griddle and cook, turning several times, till patties are lightly browned on both sides.
- Serve warm. Leftovers are good warm or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 4 servings | |
| Calories 157 | |
| Calories from Fat 52 | 33% |
| Total Fat 5.82g | 7% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 536mg | 22% |
| Potassium 227mg | 6% |
| Total Carbs 21.53g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.94g | 1% |
| Protein 5.22g | 8% |
