When I was a little girl, my Mama would make "pancakes" or patties out of whatever leftover veggies that we might have--squash, zucchini, even black eye peas (my favorite).. Yesterday, I saw Paula Deen (Food Network) making zucchini pancakes, and it brought back lots of childhood memories. I've adapted for low carb, by using Carbquik--but I think your favorite low carb bake mix would still work.
Carbquik Vegetable Patties
1/2 cup Carbquik
1/2 teaspoon salt
1/4 teaspoon pepper
½ teaspoon garlic powder (if desired)
1 egg
1/4 cup Hood milk or half & half
1 cup grated yellow squash
1 cup grated zucchini
2 green onions, sliced or chopped
2 tablespoons oil (your favorite oil with a rather high smoke point)
In a mixing bowl, stir together the Carbquik, salt, pepper, and garlic powder. In another bowl, beat together the egg, milk, shredded vegetables, and onions. Add this to the dry ingredients and stir until combined.
Using a large skillet (I prefer non-stick for this recipe), heat 1 tablespoon of oil over medium heat. Pour the batter by tablespoons into the pan, making a few pancakes at a time. Cook about 2 minutes on each side until golden brown. Add the remaining oil to the pan as needed. Serve pancakes at once, with a dollop of sour cream (if desired). Could substitute 2 cups of shredded broccoli slaw mix for zucchini and yellow squash. For those who might have a problem with the small amount of carrot shreds in the broccoli mix, they could be removed. Also, I added a small amount of grated parmesan to the mix (yummy), and next time might try adding some diced ham or even crabmeat. A very portable meal, and good re-heated.
Carbquik Vegetable Patties
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