- 2 large zucchini grated, about 2 cups
- 1 cup wheat panko bread crumbs
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 garlic cloves, minced
- 1 egg
- 2 egg whites
- 2 tablespoons olive oil
- 1/2 cup plain, non-fat Greek yogurt
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 1/2 teaspoon garlic powder
- 1 tablespoon hot sauce
- 8-10 basil leaves, torn
- 6-8 mint leaves, torn
- No Salt Seasoning and Pepper, to taste
To remove excess water removed from the grated zucchini, wrap it in a clean dishtowel and squeeze out excess water.
Combine the first 7 ingredients in a bowl with no salt seasoning and pepper; mix thoroughly. Using a heaping tablespoon to form the mixture into patties (about 6-8).
In a large frying pan, bring olive oil up to medium heat. Add patties and cook until golden brown. About 3-4 minutes per side.
In a small bowl, mix together the yogurt, lime zest, juice, garlic powder, hot sauce, basil, mint, no salt seasoning and pepper. Serve sauce with the zucchini cakes.
Sponsor: Intermountain Medical Center Heart Institute
