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Gluten-free binder for zucchini cakes?

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Gluten-free binder for zucchini cakes?

4Snisl | Aug 2, 2010 11:05 AM

Hello all,

I was going to make this recipe for a party, and found out that there are some folks attending who avoid gluten. Any suggestions for what might work in place of breadcrumbs....maybe crunched-up GF pretzels? This is a FANTASTIC recipe, incidentally, but I can swap in another dish if necessary- just looking for ideas to test-run.

TIA!

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I Can't-Believe-It's-Not-Crab Crab Cakes (From Kim O'Donnel's "A Mighty Appetite" blog: http://voices.washingtonpost.com/migh...)

Ingredients
2 cups coarsely grated zucchini
salt
1 cup bread crumbs
1 egg beaten
1 ½ teaspoons Old Bay seasoning
1 teaspoon Dijon mustard
1 tablespoon mayonnaise or plain yogurt
Juice of ½ lemon
¼ cup chopped fresh parsley
vegetable oil, for frying

Method
Place grated zucchini in a colander; sprinkle lightly with salt. Let zucchini sit for about 30 minutes, allowing it to drain. Squeeze to remove additional liquid - zucchini should be fairly dry.

Place zucchini and bread crumbs in a large bowl and mix together.

Place egg, Old Bay, Dijon, mayo, lemon juice and parsley in a small bowl. Mix well.

Pour egg mixture into zucchini-bread crumb mixture, and mix gently and thoroughly. Form into 8 patties the size of crab cakes. Heat a small amount of oil in a saute pan, and cook patties on both sides, browning well.

Serve with tartar sauce, chopped capers, fresh basil and/or lemon wedges. Goes really well with halved sun gold or cherry tomatoes.

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