I grew up and still live in Maryland. And there are few things that Marylanders are proud of more than their seafood. While “where do you get your protein?” is among the first questions asked of most veg*ns, in Maryland, it’s more often “but you eat seafood, right?”
Today, I’m not going to go into the ethical, environmental, or health reasons to stop eating seafood. I’m going to share with you a recipe that is a great addition to any summer gathering—in fact, it’s a great recipe year-round!
Below, I’m going to provide the base recipe, but there are a number or ways to prepare these delicious cakes! At the end, I’ll provide some ideas for variations or additions! Play around with it until it’s perfect for you!
- 2 1/2 cups chopped and drained zucchinis (about 1-2, depending on size).
- Equivalent of one egg
- 2 TBSP melted Earth Balance (or similar)
- 1 1/2 cups bread crumbs (panko)
- 1/4 – 1/3 cup minced onion (red onion works well)
- 2 TBSP Old Bay
- Dash of dulse salt
- All purpose flour (for dredging, if frying)
- 1/2 cup vegetable oil
- Prepare the zucchini by shredding/chopping in a food processor and draining in a tofu press (alternatives to draining zucchini).
- Combine zuke, egg replacement, and non-dairy butter in a large bowl
- Stir in seasoning, crumbs, minced onion, and mix well
- Shape the mix into balls/cakes. NOTE: depending on the type of egg-replacer you used, you may find that you need additional amounts to facilitate the binding. Your balls must not fall apart.
- Dredge in flour (if you’re baking, it tastes better with less flour, but you may find more crumbs)
- OPTION A | FRY: heat oil over medium-high heat and fry until golden brown on both sides
- OPTION B | BAKE: Spray a baking sheet or foil first. Bake at 400 for 15 minutes; flip, and bake for an additional 15 minutes.
- Serve! You might even squeeze some lemon over top and sprinkle additional Old Bay (then again, if you’re not from Maryland, you might not be prepared for all that Old Bay!!)
- 1/4 cup vegan mayonnaise and/or 1 1/2 tsp yellow mustard
- 1-2 tsp of Parsley
- 1 TBSP worcestershire sauce