I created these to have with a baked ham tonight. These were delicious and will make a lovely, delicious side dish to go with so many different meat entrees: roasted meats, baked chicken or broiled seafood. They are simple to make and will be ready in minutes. This would therefore be a good recipe for busy week nights. As written, these are not suitable for Atkins Induction, but if you use an Induction-friendly One Minute Muffin for the breadcrumbs instead of the biscuit listed, they would be OK for Induction. They are a go for Keto diets and Paleo or Primal if you use plan suitable bread and hot sauce.
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15 oz. grated zucchini (3 small zucchini)
1½ oz. onion, grated fine
2 eggs, beaten
1 plan suitable biscuit or piece of bread, crumbled (or ½ c. crushed pork rinds)
Dash of salt
Dash of black pepper
2 tsp. Sriracha chile sauce (or plan suitable hot sauce)
1 T. oil of your choice (I used palm shortening)
DIRECTIONS: Grate the zucchini over a clean kitchen towel. Lightly salt with the dash of salt and let it sit there while you work. The salt will draw out the water from the zucchini while you are mixing everything else.
In a medium mixing bowl, beat the eggs. Grate the onion into the eggs and add the black pepper, Sriracha sauce and bread crumbs (or crushed pork rinds, if using). Stir to mix well.
Roll the zucchini in the towel so you can wring/squeeze out any remaining water over your sink. Open towel over the bowl and scrape the zucchini into the egg mixture. Stir well with a spoon.
Heat the oil in a non-stick skillet over high heat. Using a ¼-cup as a scooper, scoop ¼ cup mixture into the hot oil and let it spread a bit so it is flat. Cook until first side is golden brown. Do not disturb these excessively as they are cooking. When the first side is brown, flip with a spatula and cook the other side to a golden brown. Remove to a paper towel to drain excess grease. Transfer to serving platter and serve at once.
NUTRITIONAL INFO: Makes 9 cakes, each contains: (will vary slightly with your choice of bread or crumbs)
5.46 g fat
2.58 g carbs, .78 g fiber, 1.8 g NET CARBS
3.55 g protein
70 mg sodium