Zucchini No-Crab Cakes

1 lg. onion, chopped
1 sheet nori, snipped
oil for frying
1 lb tofu
2c shredded zucchini (approx. 2 small squash), squeezed dry
3 T nayonaise
1 1/2 t Old Bay
1/4c potato starch
1c instant potato flakes

Fry onion and nori in a small amount of oil until onions are soft.

In a large bowl, mash tofu. Add onion mixture and remaining ingredients.

Let stand in fridge 20 minutes.

Form into 1 1/2 inch balls and arrange in a pan spread with 1T oil.

Bake at 375 degrees for 20 minutes. Turn and bake an additional 20 minutes.

Serve with cocktail sauce.