Easy Zucchini Cake Sliders recipe

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Ingredients

2 tablespoons light mayonnaise
1 tablespoon ketchup
1 tablespoon sweet hot mustard
salt and ground black pepper to taste
1 medium white onion, diced
salt and ground black pepper to taste
1 medium zucchini, sliced into very thin rectangular pieces
2 egg whites
½ cup Italian-seasoned bread crumbs
½ cup matzo meal
1 pinch cayenne pepper
2 tablespoons extra-virgin olive oil, or to taste
6 French rolls

Nutrition Info

252.1 calories
carbohydrate: 36.3 g
cholesterol: 1.8 mg
fat: 8.7 g
fiber: 2.5 g
protein: 7.3 g
saturatedFat: 1.3 g
servingSize: -
sodium: 526 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix mayonnaise, ketchup, and mustard together in a bowl. Season with salt and pepper. Set sauce aside at room temperature or in the refrigerator.

  2. Saute onion in a small nonstick skillet until soft, about 5 minutes. Season with salt and pepper.

  3. Combine zucchini and onion in a large bowl. Add egg whites, bread crumbs, and matzo meal. Season with salt, pepper, and cayenne. Mix well. Wet hands and pinch off golf ball-sized pieces. Flatten into small patties.

  4. Heat olive oil in a skillet over medium-low heat. Add patties and cover the skillet. Cook until golden brown, 7 to 10 minutes. Uncover and flip the patties over. Pan-fry until the other side is also golden brown, about 5 minutes. Remove using a spatula and dab with paper towels to remove excess grease.

  5. Put a small spoonful of sauce over the bottom half of each roll. Place patties on top. Cover with top halves of the rolls.

Recipe Yield

6 sliders

Recipe Note

Vegetarian adaptation after eating some delicious crab cake sliders at the Pier. Top sliders with thinly sliced lettuce, tomatoes, and avocado. I usually do 2 sliders per person with a side of coleslaw or sweet potato fries to share.

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