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Low Sodium Zucchini & Corn Hash Cakes

Low Sodium Zucchini Corn Cakes
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6
Calories 432kcal

Ingredients

  • 3 cup All Purpose Flour
  • 1 tsp Parsley
  • 1 tsp Garlic Cloves
  • 2 Eggs
  • 1 cup Corn
  • 2 Zucchini
  • 1/2 cup Nutritional Yeast
  • 1/2 cup Vegetable Oil

Instructions

  • With a box grater or a food processor with a grating attachment, grate the zucchini.
  • Strain the access water out of the zucchini using a strainer or cheese cloth. Make sure to squeeze as much water out as possible.
  • In a large bowl, combine shredded zucchini with corn, scallions, eggs, garlic powder, black pepper and parsley. After combined, mix in nutritional yeast and flour.
  • Coat the bottom of a large skillet with your olive oil/butter and get the pan nice and hot. Using a 1 oz ice cream scoop, scoop out and place your mix onto the pan and flatten with a spatula.
  • Cook until golden, 2 minutes per side. Add more olive oil/butter between batches, or as needed.
  • Optional Dipping Sauce: Combine the following • ½ c. Greek yogurt • 1 tsp. sriracha

Nutrition

Serving: 2cakes | Calories: 432kcal | Carbohydrates: 52g | Protein: 13g | Fat: 22g | Saturated Fat: 16g | Cholesterol: 55mg | Sodium: 28mg | Potassium: 538mg | Fiber: 9g | Sugar: 3g | Vitamin A: 277IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 4mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin B12: 1µg | Vitamin C: 13mg | Vitamin D: 1µg | Vitamin E: 1mg | Vitamin K: 9µg | Calcium: 39mg | Copper: 1mg | Folate: 55µg | Iron: 3mg | Manganese: 3mg | Magnesium: 102mg | Phosphorus: 288mg | Selenium: 42µg | Zinc: 2mg
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