2 Servings 15 min Cook
2 Cup, chopped Zucchini
1 Dash Salt
1 Cup Bread Crumbs
1 Tsp, crumbled Bay Leaf
1/4 Tsp Celery Seed
1/4 Tsp Salt
1/4 Tsp Pepper
0 Tsp, ground Pepper
0 Tsp Nutmeg
0 Tsp Cloves
0 Tsp Allspice
0 Tsp Ginger
1/4 Tsp Paprika
0 Tsp Crushed Red Pepper Flakes
2 Oz Tofu
1 Tbsp Vegan Mayo
1 Tbsp Lemon Juice
1 Tsp Dijon Mustard
1 Tsp Cornstarch
1/4 Cup Parsley
2 Tbsp Coconut Oil
Grate zucchini.
Place grated zucchini in a colander and sprinkle with salt.
Set aside for at least 30 minutes.
In a large bowl, combine bread crumbs and spices.
In a small bowl, beat together tofu, mayo, lemon juice, mustard, starch, and parsley.
Scoop zucchini out of the colander and, with your hands, squeeze out as much excess liquid as you can.
Combine drained zucchini, bread crumb mixture and wet mixture and mix well.
The batter will be dry, but you should be able to gather a ball of it in your hand without it falling apart.
Divide the batter into eight equal parts; shape into balls and flatten slightly into thick discs.
Heat oil in a skillet over medium-high heat.
When oil is hot, fry cakes in batches of four for a couple of minutes per side, or until nicely browned.
Serve hot.
