Low Sodium Zucchini & Corn Hash Cakes

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Preparation time
15 mins
Cooking time
15 mins
Difficulty
easy
Serves
4 people
Meal course
Appetizer
Posted by
Posted on
3 cup
All Purpose Flour
1 tsp
Parsley
1 tsp
Garlic
3 large
Eggs
1 cup
Corn
2 large
Zucchini
1 cup
Nutritional Yeast
1 cup
Olive oil
Low Sodium Zucchini & Corn Hash Cakes
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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.

  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

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