Zucchini Cakes
Source of Recipe
Recipe Institute
Zucchini Cakes
Makes 2 servings
Ingredients
3 teaspoons reduced-fat margarine, divided
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
1. Melt 1-1/2 teaspoons margarine in large skillet. Add onion; cook and stir 5 minutes or until tender.
2. Shred zucchini and potato with grater. Drain. Combine onion, zucchini, potato, egg substitute, bread crumbs, dill and pepper in medium bowl.
3. 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.
|
|
member logon
