Low Sodium Zucchini & Corn Hash Cakes

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.

Low Sodium Zucchini & Corn Hash Cakes

Low Sodium Zucchini Corn Cakes
5 from 1 vote
Cukebook
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.

Quick Nutrition

Sodium28 mg
Potassium 538 mg
Phos 288 mg
Protein 13 g
Cals 432 kcal
Carbs 52 g

Recipe Information

Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Lunch, Side Dish, Snack
Cuisine American
Servings 6
Calories 432 kcal

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

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