Zucchini Cakes from Healthy Diabetic Recipes

Zucchini Cakes Recipe

Recipe Ingredients:

3 tsp reduced-fat margarine, divided
2 tbsp finely-chopped red onion
1 zucchini
1/2 baking potato, peeled
1/4 cup cholesterol-free egg substitute
4 1/2 tsp bread crumbs
1 tsp chopped fresh dill
1 pinch freshly-ground white pepper

Recipe Instructions:

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"
S(Formatted for MC6):
"08-14-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 2

When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress

~ Gelett Burgess, 'Look Eleven Years Younger' (1937).

 

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