I must have been in a Cooking Light mood this week – here’s a second recipe from Cooking Light, which I absolutely love. I’m very happy to have discovered that I don’t notice some shredded zucchini in latkes – so why not add them? Extra fiber, pretty green color, and less guilt for eating crispied potatoes!
adapted from Cooking Light
serves 2 (more like 3 but my boyfriend was hungry last night)
1 medium baking potato, shredded (you could use a sweet potato here too! yum!)
1 zucchini, shredded
1/2 small onion, grated
3 T bread crumbs
1/3 C cilantro, finely chopped
2 flax “eggs” – 2 T ground flax mixed with 1/4 C water
1/4 t ground cayenne
1/2 t garlic powder
1 t salt (you can add less if you want, but I think these were better with a generous amount of salt)
Put shredded potato, zucchini, and onion in a towel and wring liquid out. Put in a bowl and mix with the rest of the ingredients.
Heat a nonstick skillet over medium heat, spray with cooking spray (or use a little oil), and cook flattened spoonfuls of potato mixture for about three minutes per side or until crispy.
Salsa makes the perfect topping!
Nutrition facts per serving: Calories: 176; Calories from Fat: 34; Total Fat: 3.8g; Cholesterol: 0mg; Sodium: 1257mg; Total Carbohydrates: 31.6g; Dietary Fiber: 6.5g; Sugars: 4.6g; Protein: 6.0g
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