posted by Pat T 07-23-99 7:41 AM
Leslie's Impossible Veggie Patties
1 pound (about 3 small or 2 medium) zucchini, shredded
1 medium carrot, peeled and shredded
1 green onion stalk, chopped
1/2 cup fresh herbs; see cook's note
3/4 cup reduced-fat baking mix, such as Bisquick
1 egg or egg white
Salt, fresh-ground pepper and Parmesan cheese to taste
Optional: Lemon wedges
Cook's note: Depending on the herbs you use, these patties can taste Italian, Mexican — whatever you like. I recommend a blend of arugula and basil — a Mediterranean taste. Also consider oregano, thyme, sage, parsley, rosemary, dill, even dried chilies.
Spray a nonstick pan with vegetable spray.
Put shredded zucchini in fine strainer and wring it, blotting afterward with paper towels. (If you don't mind extra salt, lightly salt the zucchini, weight it in the strainer and let sit about 25 minutes.)
Combine all ingredients except lemon wedges in medium bowl.
Place pan over medium-low heat.
Gather mixture into 2- to 3-inch balls (twice as large if you prefer burger size) and place, 2 at a time, on the skillet, lightly shaping with a spatula, until about 1/2 inch thick each.
Turn when sides appear light brown and bubbles begin to appear throughout patty, and cook a few minutes more, a bit less than 5 minutes.
Remove from pan, arranging in a dish. Spritz with lemon wedges and serve immediately.
Yield: A dozen appetizer-size or 6 burger-size patties
Nutritional information (per appetizer-size serving): 43 calories, 1.7 grams protein, 7 grams carbohydrates, 1 gram fat, 21 percent calories from fat, 18 milligrams cholesterol, 96 milligrams sodium.
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