Zucchini Potato Latkes with Tzatziki - Greek 7 pts

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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

 

 

 

 

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