Guest guest Posted December 8, 2007 Report Share Posted December 8, 2007 * Exported from MasterCook * Zucchini Potato Latkes with Tzatziki - 7 pts Recipe By :EatingWell Healthy in a Hurry Cookbook by Jim Romanoff and the Editors of EatingWell Magazine Serving Size : 4 Preparation Time :0:00 Categories : High Fiber Vegetarian WW Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound zucchini -- shredded 2 cups shredded cooked potato -- (see Note) 2 medium shallots -- minced, divided 1 egg -- beaten 2 cups fresh whole-wheat breadcrumbs -- (see Tip) 1/2 cup crumbled reduced-fat feta cheese 2 tablespoons chopped fresh dill -- divided 1/2 teaspoon salt -- divided 1/2 teaspoon freshly ground pepper -- divided 2 tablespoons extra-virgin olive oil -- divided 1 cup low-fat plain yogurt 1/2 medium cucumber -- peeled, seeded and shredded 1 tablespoon red-wine vinegar 1. Preheat oven to 450? F. Coat a baking sheet with cooking spray. 2. Toss zucchini, potato, 3 tablespoons shallot and egg in a large bowl. Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Form the mixture into 12 patties. 3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes. Carefully transfer the latkes to the prepared pan, browned-side down. Repeat with the remaining 1 tablespoon oil and patties. 4. Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes. 5. Meanwhile, prepare tzatziki: Combine yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 1/4 teaspoon each salt and pepper in a small bowl. Serve the latkes with the tzatziki on the side. Makes 4 servings Tips: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor into coarse crumbs. One slice makes about 1/3 cup crumbs. Note: Shredded cooked potatoes can be found in the refrigerated produce section or dairy section of most supermarkets. Per serving: 325 calories; 12 g fat (3 g sat, 6 g mono); 62 mg cholesterol; 45 g carbohydrate; 14 g protein; 10 g fiber; 689 mg sodium; 560 mg potassium. 2 Carbohydrate Servings Exchanges: 2 starch, 1 1/2 vegetables, 1/2 low fat milk, 1 1/2 fat Nutrition bonus: Vitamin C (35% daily value), Zinc (33% dv), Calcium (30% dv), Description: " 7 pts " Cuisine: " Greek " S(Formatted by Chupa Babi in MC): " 03.02.06 " Copyright: " 2006 " Yield: " 12 patties " Start to Finish Time: " 0:40 " T(Active Time): " 0:35 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 565 Calories; 26g Fat (38.9% calories from fat); 19g Protein; 71g Carbohydrate; 9g Dietary Fiber; 83mg Cholesterol; 1007mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates. NOTES : Call this an international version of potato pancakes: a vegetable patty that's served with a tangy Greek sauce. You can put the patties and sauce in pita pockets for a quick lunch on the go. Nutr. Assoc. : 0 1184 0 0 0 3272 0 0 0 0 0 0 0 0 ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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