(Recipe and photo courtesy of LifesAmbrosia.com, with a few of my own modifications)
This is a delicious vegetarian dish that our whole family really enjoys, served with Quinoa (similar to brown rice but has tons of protein), and sometimes with a dollop of ranch dressing. They also make an elegant appetizer. Our family of 11 eats a double recipe.
- 1 large zucchini (1 to 1-1/2 lbs.), grated, excess water removed
- 1/2 c. Parmesan cheese
- 1-1/4 c. Panko bread crumbs (found at Wal-Mart in the baking aisle. These bread crumbs do not absorb moisture like typical American bread crumbs do; instead they stay crisp and crunchy).
- 1/8 tsp. ground nutmeg (Note: If you add too much it can quickly take over the taste).
- 1/4 tsp. paprika
- 2 cloves garlic, minced
- 1 egg
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Olive oil, for frying on the griddle
To remove excess water from the zucchini, after you grate it put it into paper towels, or into a fine strainer with paper towels over it, and squeeze or press to release the water. (When I use paper towels I use nearly an entire roll.)
Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture in to hamburger-sized patties (thinner is crisper), really squishing them first into a ball to help them stick together before pressing flat.
Heat olive oil in a pan over medium heat, or a griddle at 350 degrees. Once heated, add patties and cook until golden brown, about 3-4 minutes per side. I like to heat a cookie sheet covered with foil in a 250 degree oven and place the done patties on it while I cook the rest of the patties, to keep the original batch warm until I've cooked them all. (Do not place the patties in a covered baking dish, however, as they lose their crispness and turn soggy when enclosed - trust me, I know. *chuckle*)
Blessings on your family meal,
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