ZUCCHINI HASHBROWN CAKES
This is a delicious low carb recipe.
Provided by Thea Pappalardo
Categories Vegetables
Number Of Ingredients 7
Steps:
- 1. In a bowl, combine zucchini, onion and egg. Add soy powder or flour, one tablespoon at a time, until mixture holds together. (Sometimes I have had to add a little more.) Stir in cheese, salt and pepper.
- 2. Melt butter in skillet over medium heat. Drop batter by 1/4 cupfuls onto skillet and flatten with spatula. Cook until crispy and brown, turn and cook the other side. Make sure you don't turn them too soon or they will fall apart.
- 3. Serve with butter and/or sour cream.
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Charles Henry Hall Jr.
[email protected]I've made these cakes several times now and they're always a hit. They're a great addition to any brunch or breakfast menu.
Lakshi Paudel
[email protected]These cakes are a great way to get your kids to eat their vegetables. My kids love them and always ask for seconds.
Carlos García
[email protected]I made these cakes for a party and they were a huge success! Everyone loved them and asked for the recipe.
Mareil Valdez
[email protected]These cakes are so versatile! I've served them with eggs, bacon, and avocado for breakfast, and I've also enjoyed them as a side dish with grilled chicken or fish.
Kawish Bhatti
[email protected]I followed the recipe exactly and the cakes turned out perfectly. They were crispy on the outside and fluffy on the inside.
Jalwa Khan
[email protected]These zucchini hashbrown cakes are a great way to use up leftover zucchini. They're also a delicious and healthy breakfast or brunch option.
Sheryl Reeves
[email protected]Loved the addition of zucchini in these hashbrown cakes. It really elevated the flavor and made them extra moist.
Suraj Muhammad auwal
[email protected]These were so easy to make and they turned out so good! I will definitely be making them again.
Moka Ko
[email protected]I'm not a big zucchini fan, but these cakes were delicious! The flavors all worked well together and the texture was perfect.
Henry Inan
[email protected]Made these for dinner last night and they were a hit! The zucchini gave them a nice moist texture and the crispy edges were perfection.