| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood, Eggs |
Vegetarian |
Vegetarian, Vegan, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
sl |
Bread, whole wheat;crumbled |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Seafood seasoning, such as Old Bay |
| 1 |
tb |
Mayonnaise, eggless, + 1 tsp |
| 1/4 |
c |
Tofu, soft |
| 2 |
c |
Zucchini; unpeeled, finely shredded |
INSTRUCTIONS
Blend the tofu with a hand mixer until creamy. In a large bowl, combine
all ingredients except zucchini.
Mix well.
Place zucchini in a large strainer. Press out as much liquid as possible.
Add zucchini to bread mixture. Mix with a fork for several minutes, until
mixture is well combined and holds together.
Preheat a nonstick griddle or skillet over medium heat. Oil it lightly or
spray with a nonstick cooking spray.
Divide zucchini mixture evenly into 8 portions and shape each portion into
a patty. Place on prepared griddle and cook, turning several times, until
patties are lightly browned on both sides.
Serve hot. Leftovers are good hot or cold.
From the files of DEEANNE
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”