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Crispy Zucchini Hash Brown Patties

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Ingredients

Adjust Servings:

	2 medium zucchini
	1/2 cup egg substitute (egg beaters) or 2 eggs
	1/2 cup onion (chopped)
	3/4 cup dry breadcrumbs
	1 teaspoon salt
	1 teaspoon garlic powder

Nutritional information

60.8

Calories

6 g

Calories From Fat

0.7 g

Total Fat

0.2 g

Saturated Fat

0 mg

Cholesterol

399.2 mg

Sodium

10.3 g

Carbs

1.1 g

Dietary Fiber

2.6 g

Sugars

3.6 g

Protein

85g

Serving Size

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Crispy Zucchini Hash Brown Patties

Name: Crispy Zucchini Hash Brown Patties
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 8
Cuisine: American
Ingredients: : 2; : 1/2; : 1/2; : 3/4; : 1; : 1

Features:

Cuisine:

American

LOL whoops! I had some trouble with this recipe but now I see that I never put in the bread crumbs! No wonder! I'm actually impressed with how I got these to work with that in mind.I started out with the grated squashes... there wasnt' much liquid to start with but then the liquid started to seep out. It was rather soupy and when I put them on the griddle, they wouldn't flip well. I redrained the mixture and added a 2nd egg. They worked much better that way... the egg flavor was not pronounced. But the "hash browns" stayed quite moist. Going forward, I don't know that I want to go the breadcrumb route since I am avoiding some of those things.... I may just add some grated potatoes (about 50%) and see how that goes. Also to get the moisture out, I may try salting the grated squash as is called for in some relish recipes, then rinsing and redraining. The salt pulls the moisture out.

37 min
Serves 8
Easy

Ingredients

Directions

Zucchini Hash Browns,This is for those of us how love hash browns but hash browns can’t be in the diet. Great for diabetic and low cholesterol diets. Also this is a great use of the George Forman Grill.,LOL whoops! I had some trouble with this recipe but now I see that I never put in the bread crumbs! No wonder! I’m actually impressed with how I got these to work with that in mind.I started out with the grated squashes… there wasnt’ much liquid to start with but then the liquid started to seep out. It was rather soupy and when I put them on the griddle, they wouldn’t flip well. I redrained the mixture and added a 2nd egg. They worked much better that way… the egg flavor was not pronounced. But the “hash browns” stayed quite moist. Going forward, I don’t know that I want to go the breadcrumb route since I am avoiding some of those things…. I may just add some grated potatoes (about 50%) and see how that goes. Also to get the moisture out, I may try salting the grated squash as is called for in some relish recipes, then rinsing and redraining. The salt pulls the moisture out.,This was just okay for me. The zucchini ws really moist so I patted it with paper towels to soak up some of the liquid. It was still quite moist. I couldn’t get the patties to hold up very well.They had a good flavor. I think next time I will try to get more of the liquid out of it and just cook it like I do hashbrowns and not make patties with it. Thanks for sharing your recipe. Made for PAC Spring ’08.

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Steps

1 Done	Shredd the Zucchini as You Would Potatoes For Hash Browns.
2 Done	Mix All Ingredients Together in a Large Bowl.
3 Done	Place on a George Foreman Grill in 1/2 Cup Portions. Cook For About 7 Minutes or Until Golden Brown. Note: If You Do not Have a George Foreman, You Can Pan Fry Each Side Until Golden Brown. Frying Them Is Still Tasty but Less Healthy (because of the Oil), and They Fall Apart More Easily.