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Potato Cakes with Chili Topping




Source of Recipe


Unknown


List of Ingredients





20 ounces hash browns, frozen
1/4 cup egg substitute
vegetable cooking spray
15 ounces red kidney beans, canned -- no salt added, drained
2 3/4 ounces tomatoes, canned -- chunky chili style, undrained
2 teaspoons chili powder
1/2 cup reduced fat Monterey Jack cheese -- shredded
Combine first 3 ingredients in a medium bowl, stirring well. Shape mixture into 8
(3-inch) patties; place on a baking sheet coated with cooking spray.
Coat patties with cooking spray.
Bake patties at 400º for 15 minutes or until golden, turning once.
While patties cook, combine beans, tomatoes, and chili powder in a small saucepan;
bring to a boil over medium-high heat, stirring often.
Cover, reduce heat, and simmer 5 minutes.
Place 2 patties on each serving plate; spoon tomato mixture over patties,
and sprinkle with cheese.
Four servings at 5 points each



Recipe