 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/4 | large | zucchini, shredded with skins-1.5cups | 2 | cups | black beans, no salt, drained and rinsed | 2/3 | cup | all-purpose flour | 1/2 | cup | parsley, chopped | 1/2 | cup | grated parmesan | 1/3 | tablespoon | Spices, ground cumin | 3 1/2 | large | eggs, slightly beaten | 4 | stalks | green onions, finely chopped | 2 | Usda default (100 gm - 4 oz) | Sour cream, fat free--1/2 cup | 1 | tablespoon | Salsa, Pace Picante Sauce |
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Steps
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Sequence
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Step
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| | 1 | Mix all ingredients except oil,sour cream and picante sauce. | | 2 | let stand for 5 minutes. | | 3 | Heat 1 teaspoon of the oil in a 10-inch nonstick skillet over medium-high heat until hot. | | 4 | Drop half of the bean mixture by 1/4 cupfuls into the skillet; flatten slightly. Cook about 3 minutes or until bottoms are brown. | | 5 | Turn. Cook 3 minutes longer or until bottoms are brown. and inside is done. | | 6 | Repeat with remaining oil and bean mixture. | | 7 | Serve with a dollop of sour cream and picante sauce on top of each one. |
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