EASY ZUCCHINI CAKE SLIDERS

Easy Zucchini Cake Sliders image

Vegetarian adaptation after eating some delicious crab cake sliders at the Pier. Top sliders with thinly sliced lettuce, tomatoes, and avocado. I usually do 2 sliders per person with a side of coleslaw or sweet potato fries to share.

Provided by pekoeworks

Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes

Time 45m

Yield 6

Number Of Ingredients 13

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Ingredients

2 tablespoons light mayonnaise
1 tablespoon ketchup
1 tablespoon sweet hot mustard
salt and ground black pepper to taste
1 medium white onion, diced
salt and ground black pepper to taste
1 medium zucchini, sliced into very thin rectangular pieces
2 egg whites
½ cup Italian-seasoned bread crumbs
½ cup matzo meal
1 pinch cayenne pepper
2 tablespoons extra-virgin olive oil, or to taste
6 French rolls

Steps:

Mix mayonnaise, ketchup, and mustard together in a bowl. Season with salt and pepper. Set sauce aside at room temperature or in the refrigerator.
Saute onion in a small nonstick skillet until soft, about 5 minutes. Season with salt and pepper.
Combine zucchini and onion in a large bowl. Add egg whites, bread crumbs, and matzo meal. Season with salt, pepper, and cayenne. Mix well. Wet hands and pinch off golf ball-sized pieces. Flatten into small patties.
Heat olive oil in a skillet over medium-low heat. Add patties and cover the skillet. Cook until golden brown, 7 to 10 minutes. Uncover and flip the patties over. Pan-fry until the other side is also golden brown, about 5 minutes. Remove using a spatula and dab with paper towels to remove excess grease.
Put a small spoonful of sauce over the bottom half of each roll. Place patties on top. Cover with top halves of the rolls.

Nutrition Facts : Calories 252.1 calories, Carbohydrate 36.3 g, Cholesterol 1.8 mg, Fat 8.7 g, Fiber 2.5 g, Protein 7.3 g, SaturatedFat 1.3 g, Sodium 526 mg, Sugar 3.9 g