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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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âI love these âcrab cakesâ without the crab!â writes Mary Wagner from Austin, Pennsylvania. The crispy, well-seasoned zucchini patties make a change-of-pace dish thatâs perfect for dressing up a light summer supper. Ingredients:
2 cups shredded zucchini |
1 cup seasoned bread crumbs |
1/2 cup quick-cooking oats |
2 tablespoons finely chopped onion |
1 tablespoon fat-free mayonnaise |
1-1/2 teaspoons seafood seasoning |
1/2 teaspoon prepared mustard |
2 eggs, lightly beaten |
4 teaspoons canola oil |
Directions:
1. In a large bowl, combine the first seven ingredients. Stir in eggs until well blended. Cover and refrigerate for at least 1 hour.
2. Shape into eight patties. In a large nonstick skillet coated with cooking spray, cook patties in oil in batches for 3-4 minutes on each side or until golden brown. Yield: 4 servings.
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