Zucchini Corn Cakes with Tarragon Remoulade
Zucchini corn cakes are a delicious vegetarian substitute for crab cakes, top with a Tarragon Remoulade Sauce for a scrumptious, meatless dinner recipe.
Ingredients
Zucchini Corn Cakes
- 1 cup zucchini, shredded
- 2 ears sweet corn
- 3/4 cup bread crumbs
- 1/4 cup parmesan cheese, grated
- 1 tsp steak seasoning
- 1/2 tsp dry mustard powder
- 1/4 cup green onions, chopped
- 1 garlic clove, crushed
- 1 egg
- 2 tbsp greek yogurt
Tarragon Remoulade
- 1 cup greek yogurt
- 1 egg yolk
- 1/2 tbsp mustard
- 1/2 tbsp white wine vinegar
- 1 lemon, juiced
- 1/2 tsp salt
- 1 tsp black pepper
- 1/2 tbsp olive oil
- 1/4 cup green onions, chopped
- 1 tbsp tarragon, chopped
Instructions
- Preheat the oven to 400°F.
- Peel the zucchini then shred it with the large side of a grater.
- Remove the corn kernels from the ears with a large, sharp knife and add to the bowl of zucchini.
- Add the bread crumbs, parmesan cheese, steak seasoning and dry mustard.
- Add the chopped green onions, garlic, egg and greek yogurt.
- Mix everything together then use your hands to form the mixture into 12 cakes.
- Place the cakes into the oven for 18-20 minutes.
- While the cakes are in the oven prepare the tarragon remoulade.
- Start by combining the greek yogurt and egg yolk.
- Incorporate the additional ingredients and mix well.
Nutrition Facts
Calories 69kcal (3%)Carbohydrates 7g (2%)Protein 4g (8%)Fat 2g (3%)Cholesterol 32mg (11%)Sodium 201mg (8%)Potassium 100mg (3%)Sugar 1g (1%)Vitamin A 130mg (3%)Vitamin C 7.6mg (9%)Calcium 72mg (7%)Iron 0.7mg (4%)
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