To make this dish more kid-friendly, skip the horseradish sour cream.

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
10 mins
cook:
18 mins
total:
28 mins
Yield:
4 servings (serving size: 1 patty, 1/4 of vegetables, and about 2 tablespoons sour cream mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sour cream, horseradish, and 1/4 teaspoon salt; stir well with a whisk. Set aside.

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  • Divide meat into 4 equal portions, shaping each into a 1/2-inch-thick patty.

  • Place patties in a nonstick skillet over medium-high heat. Sprinkle with 1/2 teaspoon Cajun seasoning. Cook 5 minutes; turn, sprinkle with 1/2 teaspoon Cajun seasoning, and cook 4 minutes. Remove patties from pan, and keep warm.

  • Coat pan with cooking spray, and place over medium-high heat. Add bell pepper, 1/4 teaspoon salt, onion, and squash. Cover, reduce heat to medium-low, and cook 6 minutes or until squash is crisp-tender, stirring occasionally.

  • Return patties to pan; add water. Cover and cook over medium heat 3 minutes or until done. Serve with sour cream mixture.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

233 calories; fat 8.2g; saturated fat 3.4g; protein 28.7g; carbohydrates 10g; cholesterol 81mg; iron 3.3mg; sodium 496mg; calories from fat 32%; fiber 1.6g; calcium 77mg.
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