Zucchini Cakes

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



Melt 1-1/2 tsp 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 margarine in large nonstick skillet.
Drop 4 heaping 1/4 cupfuls of mixture into skillet; flatten. Cook 10 min. or until golden brown, turn once.


Number of Servings: 2

Recipe submitted by SparkPeople user BADBETH.