Wild Zucchini Patties
- 3/4 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
3/4 cup buttermilk
3 tsp vegetable oil
1 1/4 cups grated zucchini
1 cup cooked wild rice
1 jar (4 1/2 oz) Green Giant® Mushrooms, finely chopped
1 jar (2 oz) diced pimento
3/4 cup Sargento® Fancy Supreme® Shredded Parmesan cheese
2 tsp dried basil leaves
vegetable cooking spray
In medium bowl, combine flour, baking powder, baking soda and salt. In small bowl, combine buttermilk and oil; add to dry ingredients, stirring just until dry ingredients are moistened. Stir in remaining ingredients. Coat large nonstick griddle with cooking spray; place over medium heat until hot. Spoon 2 tablespoons zucchini mixture onto griddle, spreading into 2-inch round; cook 3 minutes on each side or until browned.
18 pattiesNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council