TLC Cooking "Zucchini Cakes"

Zucchini Cakes

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:

DIETARY EXCHANGE:

Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.

Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.