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Zucchini Cakes
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Publications International, Ltd., the Editors of. "Zucchini Cakes." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/zucchini-cakes-recipe.htm> 20 November 2008.
Zucchini Cakes
Yield: Makes 2 servings
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:
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.
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 |
This recipe appears in: Vegetarian
