Zucchini Cakes

I found this recipe in Relish Magazine (which comes with the newspaper), and since I had two big zucchini sitting in the fridge and we always have trouble using them, I decided to give it a try. These were delicious and didn't taste too zucchini-y (the recipe claims they taste like crab cakes but I don't know what crab cakes taste like). As usual, I didn't have everything: I substituted a Old Bay spice blend substitute I found online for the Old Bay Seasoning and some white onion for the green onion.

Zucchini Cakes

3 cups coarsely grated zucchini
1/2 teaspoon salt
1 cup fresh breadcrumbs (from a baguette)
1 egg
2 green onions, thinly sliced
1/4 cup diced red bell pepper
1 1/2 teaspoons Old Bay seasoning
1 teaspoon Dijon mustard
1 tablespoon mayonnaise or plain yogurt
1/8 teaspoon red pepper flakes
2 tablespoons vegetable oil, for frying
1 teaspoon butter

1. Place grated zucchini in a colander; sprinkle lightly with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry, and you should have about 2 cups. Place zucchini and remaining ingredients (except oil and butter) in a bowl. Mix well. Form into 8 patties the size of crab cakes. Chill.
2. Heat oil and butter in a skillet.
3. Add patties to skillet and cook on both sides until browned. Drain on paper towels.