Low Sodium Zucchini & Corn Hash Cakes

Low Sodium Zucchini & Corn Hash Cakes

AuthorcukebookRating

These Zucchini cakes are perfect for an appetizer or a side dish for anyone contending a low sodium, potassium or phosphorus diet. We found a recipe on Delish.com and modified it to fit our CKD lifestyle.

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Nutrition Facts

Serving Size 1/4 of Mixture

Servings 4


Amount Per Serving
% Daily Value *
Sodium 100mg5%
Potassium 220mg7%
Protein 3g6%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 3 cups All Purpose Flower
 1 tsp Parsley
 1 tsp Minced Garlic
 2 Eggs
 1 cup Corn
 2 Zucchini
 ½ cup Nutritional Yeast
 ½ cup Vegetable Oil

1

With a box grater or a food processor with a grating attachment, grate the zucchini.

2

Strain the access water out of the zucchini using a strainer or cheese cloth. Make sure to squeeze as much water out as possible.

3

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.

4

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.

5

Cook until golden, 2 minutes per side. Add more olive oil/butter between batches, or as needed.

6

Optional Dipping Sauce: Combine the following

• ½ c. Greek yogurt
• 1 tsp. sriracha

Ingredients

 3 cups All Purpose Flower
 1 tsp Parsley
 1 tsp Minced Garlic
 2 Eggs
 1 cup Corn
 2 Zucchini
 ½ cup Nutritional Yeast
 ½ cup Vegetable Oil

Directions

1

With a box grater or a food processor with a grating attachment, grate the zucchini.

2

Strain the access water out of the zucchini using a strainer or cheese cloth. Make sure to squeeze as much water out as possible.

3

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.

4

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.

5

Cook until golden, 2 minutes per side. Add more olive oil/butter between batches, or as needed.

6

Optional Dipping Sauce: Combine the following

• ½ c. Greek yogurt
• 1 tsp. sriracha

Low Sodium Zucchini & Corn Hash Cakes

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