Zucchini Sliders with Vegan Mayo
Move over crab cakes, these zucchini cakes have moved in and taken over.
- 3 large zucchini, shredded
- 1/2 C silken tofu, pureed
- 1 bunch of scallions, thinly sliced
- 1 C bread crumbs
- 2 garlic cloves, minced
- 1/2 C chopped parsley
- 2 TBS Italian seasoning (I like Trader Joe’s 21 Salute)
- salt/pepper to taste
- oil as needed for frying
Lightly salt the zucchini and set aside in a colander for 30 minutes to extract as much water as possible. In a large bowl, mix the tofu through the seasoning. Rinse the salt off of the squash and quickly towel dry. Mix the zucchini into the batter, salt/pepper for taste. Unless using a non-stick pan and over med-high heat, lightly oil a pan and begin forming sliders. Saute the sliders and continue flipping until golden brown on both sides. Serve hot with herbed mayo or a salsa verde over a bed of greens.
Mix vegan mayo with Italian seasoning to taste. Allow to chill for 30 minutes before serving.