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Zucchini “Crab” Cakes

BY Carrie Demers ON July 22, 2013

Ingredients:

  • 4 cups grated zucchini                                                      
  • 1 tablespoon sea salt                                                       
  • 4 eggs, lightly beaten                                                       
  • 1 small onion finely chopped                                                     
  • 2 cups whole grain bread crumbs                                             
  • sea salt and pepper                                             
  • 1/4 teaspoon cayenne                                                    
  • 1/2 cup parmesan                                             
  • 4 tbsp butter                                                       
  • 4 tablespoon olive oil                                                 

Mix Zucchini with salt and let stand 1/2 hour. Rinse well with water and squeeze dry in a towel. Mix with eggs, onion, bread crumbs, cheese and seasonings. Form into cakes and saute a few at a time in butter and olive oil.    

Serve with a dollop of sour cream, with toast, or cocktail sauce.

ABOUT Carrie Demers Board-certified in internal medicine, Carrie Demers, MD, is a holistic physician who blends modern medicine with traditional approaches to health. After receiving her medical degree from the University of Cincinnati, Dr. Demers went on to study massage, homeopathy, nutrition, herbal medicine, yoga, and ayurveda. She has been the Director of the Himalayan Institute Total Health Center for the last 16 years. Widely recognized for her expertise, Dr. Demers has been interviewed by numerous magazines and newspapers and lectures nationally on holistic health and ayurveda. She is a frequent contributor to Yoga International.

#meat substitutes Crystal Ketterhagen
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