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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cooking Light - serve with Asian Black Bean Sauce. Ingredients:
1 cup boiling water |
1 ounce dried shiitake mushrooms |
3 cups water |
4 ounces spaghetti |
1/2 cup bread crumbs |
1/2 cup carrot, shredded |
1/2 cup scallions, thinly sliced |
1/2 cup water chestnuts , finely chopped |
1 tbsp cornstarch |
1 tbsp low-sodium soy sauce |
1 tsp ginger root, grated |
1/2 tsp black pepper |
3 egg whites, beaten |
1 clove garlic, minced |
1 tbsp canola oil, divided |
Directions:
1. Combine 1 cup boiling water and dried mushrooms in a bowl and let stand 30 minutes or until softened. Drain mushrooms, and finely chop.
2. Bring 3 cups of water to a boil. Add spaghetti and cook 20 minutes or until very tender. Drain (do not rinse); let cool to room temperature.
3. Combine spaghetti, mushrooms, breadcrumbs, and next 9 ingredients (through garlic in a large bowl. Stir well. Divide mixture into 8 even portions, shaping each into a 3 1/2 patty.
4. Heat 1 1/2 teaspoons oil over medium-high heat. Cook 4 patties at a time, about 3 minutes on each side, or until golden.
5. Serve with Asian Black Bean Sauce.
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