Zucchini Crab Cakes

The day I saw Crab Cakes being served at a restaurant, I've been dying to eat them! But I was averse to eating those "fake" Vegetarian Crab Cakes which uses "stuff" that looks like meat, but is not actually meat! So, taking things in my own hand, I decided to go for a less glamorous but equally tasty option - Vegetarian "Crab" Cakes made with Zucchini! I had heard about zucchini fritters before, but never tried them; I don't have particular affinity for zucchini too, but as it was the most viable alternative for my crab cakes experiment, I went for it. And to my immense surprise, these Vegetable Zucchini Cakes turned out to be a classic! They are very easy to make, and can definitely give a tough competition to the original Crab Cakes recipe!

Ingredients
3 cups grated zucchini
3/4 cup bread crumbs
1/4 cup fat-free or low-fat milk
3 tbsp mayonnaise
2 tbsp cilantro -finely chopped
6 green onions - finely chopped
1/2 tsp salt
1/4 tsp black pepper
2-3 tsp chili garlic sauce
3 tbsp all purpose flour
2 tbsp olive oil
1 boiled potato - mashed
2 tbsp lemon juice

Method
Drain all water from the grated zucchini by pressing tightly.

In a large bowl, combine the zucchini, bread-crumbs, potato, milk, mayonnaise, cilantro, green onions, salt, pepper and chili sauce. Moisten hands with water and form the mixture into 8 cakes. Cover with plastic wrap and refrigerate for 1 hour.

Lightly coat each cake on both sides with flour. Heat olive oil or butter in a large nonstick skillet over medium-high heat. Cook the crab cakes until crispy and golden brown, about 4 to 5 minutes on each side. Then allow to cool on a tissue paper.

Serve the delicious Vegetarian "Crab" Cakes with a dipping sauce of your choice!

Tip: To prevent the crab cakes from falling apart while cooking, make sure to refrigerate the cakes for at least an hour before frying.