Easy Homemade Veggie Crab Cakes/Sliders-Weight Watchers 4 Points |
|
 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 2 |
|
This is soooo good and easy! It's an adaptation of various veggie burgers I have made. You could put it on a bun and make it a slider. I like thowing these on a salad and they are great for guests. I improvised this so feel free to switch up the veggies! I put this into my WW recipe builder and its 4 points for 3 veggie crab cakes. This recipe makes 9 veggie crab cakes. Ingredients:
15 ounces beets (in water, they came sliced and i finely chopped them) |
1/2 cup leek, finely chopped |
1 cup zucchini, shredded |
1/4 cup carrot, shredded |
1/2 cup low-fat cheddar cheese, shredded |
1/4 cup egg beaters egg substitute |
1 tablespoon oil (i used truffle oil) |
1/2 cup cooked couscous (or brown rice) |
1 pinch red pepper |
1 pinch garlic |
Directions:
1. Cook couscous as directed (I cooked it in veggie broth).
2. Preheat oven to 350.
3. Combine all ingrediants into a bowl and stir, mix until thoroughly combined.
4. lightly spray a muffin pan w/ non stick spray.
5. spoon in mixture.
6. bake about 25 minutes or until brown.
|
|