Low Sodium Zucchini & Corn Hash Cakes

Low Sodium Zucchini Corn Cakes
5 from 1 vote
Looking for something new to bring to the table...literally? If you're like me, every night consists of...what the heck am I going to make tonight? These low sodium zucchini cakes are something out of left field, and can be a really nice side dish or even appetizer for your next dinner.
Per 2 cakes
Sodium 28mg
Potassium 538mg
Phosphorus 288mg
Protein 13g
Calcium 39mg
Magnesium 102mg
Looking for something new to bring to the table...literally? If you're like me, every night consists of...what the heck am I going to make tonight? These low sodium zucchini cakes are something out of left field, and can be a really nice side dish or even appetizer for your next dinner.

Recipe Information

Servings:6
Serving Size: 2 cakes
Course: Lunch, Side Dish, Snack
Cuisine: American
Method: Sautéing
Diet Type: Plant-Based
Nutrients: High Carb, High Magnesium, High Phosphorus, Low Cal, Low Sodium

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
Nutrition Facts
Low Sodium Zucchini & Corn Hash Cakes
Amount Per Serving (2 cakes)
Calories 432 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 16g100%
Cholesterol 55mg18%
Sodium 28mg1%
Potassium 538mg15%
Carbohydrates 52g17%
Fiber 9g38%
Sugar 3g3%
Protein 13g26%
Vitamin A 277IU6%
Vitamin B1 1mg67%
Vitamin B2 1mg59%
Vitamin B3 4mg20%
Vitamin B5 1mg10%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 13mg16%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 9µg9%
Calcium 39mg4%
Copper 1mg50%
Folate 55µg14%
Iron 3mg17%
Manganese 3mg150%
Magnesium 102mg26%
Phosphorus 288mg29%
Selenium 42µg60%
Zinc 2mg13%
* Percent Daily Values are based on a 2000 calorie diet.

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
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