Last summer, I made some zucchini cakes -- a vegan version of crab cakes, the way I remember them from my childhood when we would head to the shore every summer. I've been a vegetarian for sixteen years now, but still -- in the summer, I think about crab cakes.
When we got our first summer squash of the season from our CSA this week, I instantly knew that it was time for some vegan crab cakes. Technically, these are squash cakes and not zucchini cakes -- since they are made with a green summer squash that isn't zucchini -- but it is basically the same thing.
These cakes might not taste exactly like crab cakes, but they definitely serve the role -- flaky, moist, buttery, and extra-delicious. The kelp gives it that sea flavor -- with almost a fishiness to it -- while the Old Bay calls on a classic crab cake seasoning.
The only time-consuming part of this recipe is grating the squash, but I took care of that as soon as I woke up this morning -- so at dinner time, it was a simple matter of throwing everything together in a bowl and then pan-frying. This recipe easily scales up or down, depending on how much squash you have -- but my one small green squash yielded the cup and a half of grated squash called for in the recipe. This amount of squash produced four big squash cakes -- plus one small one for Zelda.
Zucchini or Summer Squash Cakes
- 1 1/2 c grated squash or zucchini, patted dry
- 4 tbsp olive oil
- 1 c plain bread crumbs
- 1/2 tsp Old Bay seasoning
- 1 tsp kelp granules (I use this, but really any kind of powdered/granulated seaweed works)
- 2 tbsp flour
- oil for pan frying
Mix together the squash, olive oil, bread crumbs, Old Bay, and kelp in a bowl. Form into patties, then dredge in the flour on both sides. Drizzle some oil into a pan and let it heat up over a medium-high flame. Once the oil is hot, pan fry about three to five minutes per side, until it turns a lovely golden brown.
