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.

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Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
6
Yield:
6 sliders
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Sauce:
Sliders:

Directions

Instructions Checklist
  • Mix mayonnaise, ketchup, and mustard together in a bowl. Season with salt and pepper. Set sauce aside at room temperature or in the refrigerator.

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  • 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

252 calories; protein 7.3g; carbohydrates 36.3g; fat 8.7g; cholesterol 1.8mg; sodium 526mg. Full Nutrition
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