My family has made some version of zucchini cakes for as long as I can remember and I’ve done a few since becoming a vegan. This was by far my favorite!

We enhanced the corn flavor by substituting cornmeal for one half of the flour mixture. We also created a sour cream dipping sauce with vegan parmesan (see recipe for brand information) and dijon mustard. And in place of the egg? A “flax egg”. That is, a 1:3 ratio of ground flax seed to water. I just learned a new technique of refrigerating the flax egg mixture for 15 minutes prior to use and it worked amazingly well!

We made ours bite-sized, but you could also make them full burger size. They are crispy on the outside, creamy on the inside and extremely flavorful with a bit of salt and our sour cream dipping sauce.

I’ve added nutrition for the zucchini cakes and the dipping sauce separately in the event you choose not to make the sauce.