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Zucchini Cakes
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Zucchini Cakes
YIELD Makes 2 servings
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INGREDIENTS
| 2 | tablespoons finely chopped red onion |
| 1 | medium zucchini |
| 1/2 | medium baking potato, peeled |
| 1/4 | cup cholesterol-free egg substitute |
| 4‑1/2 | teaspoons bread crumbs |
| 1 | teaspoon chopped fresh dill |
| Pinch white pepper | |
| 3 | teaspoons reduced-fat margarine, divided |
PREPARATION:
- Melt 1-1/2 teaspoons margarine in large skillet. Add onion; cook and stir 5 minutes or until tender.
- Shred zucchini and potato with grater. Drain. Combine onion, zucchini, potato, egg substitute, bread crumbs, dill and pepper in medium bowl.
- Melt remaining 1-1/2 teaspoons margarine in large nonstick skillet. Drop 4 heaping 1/4-cupfuls mixture into skillet; flatten. Cook 10 minutes or until golden brown, turning once.
This recipe appears in:
Vegetarian
NUTRITIONAL INFORMATION:
| Serving Size: | 2 Zucchini Cakes |
| Sodium | 123 mg |
| Protein | 5 g |
| Fiber | 1 g |
| Carbohydrate | 17 g |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 24 % |
| Calories | 111 |
DIETARY EXCHANGE:
| Starch | 1 |
| Fat | 1/2 |
| Vegetable | 1/2 |
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