Zucchini Cakes Recipe - Cooking Index
Zucchini Cakes Recipe - Cooking Index
| 3 teaspoons | 15ml | Reduced-fat margarine - divided |
| 2 tablespoons | 30ml | Finely-chopped red onion |
| 1 | Zucchini | |
| 1/2 | Baking potato - peeled | |
| 1/4 cup | 49g / 1.7oz | Cholesterol-free egg substitute |
| 4 1/2 teaspoons | 22ml | Bread crumbs |
| 1 teaspoon | 5ml | Chopped fresh dill |
| 1 | Freshly-ground white pepper |
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 yields 2 servings.
Exchanges Per Serving: 1 Starch, 1/2 Vegetable, 1/2 Fat.
Nutrition Facts: Calories 111; Calories from Fat 24%; Total Fat 3g; Saturated Fat 1g; Protein 5g; Carbohydrates 17g; Cholesterol 0mg; Sodium 123mg; Dietary Fiber 1g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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