Zucchini Cakes
- Number of Servings: 2
Ingredients
3 tsp reduced-fat margarine, divided2 tbsp finely chopped red onion1 medium zucchini1/2 medium baking potato, peeled1/4 cup cholesterol-free egg substitute4-1/2 tsp bread crumbs1 tsp chopped fresh dillpinch white pepper
Melt 1-1/2 tsp 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 margarine in large nonstick skillet.
Drop 4 heaping 1/4 cupfuls of mixture into skillet; flatten. Cook 10 min. or until golden brown, turn once.
Number of Servings: 2
Recipe submitted by SparkPeople user BADBETH.
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 margarine in large nonstick skillet.
Drop 4 heaping 1/4 cupfuls of mixture into skillet; flatten. Cook 10 min. or until golden brown, turn once.
Number of Servings: 2
Recipe submitted by SparkPeople user BADBETH.
Nutritional Info Amount Per Serving
- Calories: 161.7
- Total Fat: 4.8 g
- Cholesterol: 0.5 mg
- Sodium: 405.3 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 2.5 g
- Protein: 7.6 g
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