Health & Wellness

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons red onion, finely chopped
• 1 medium zucchini
• ½ medium baking potato, peeled
• 1 egg or ¼ cup egg substitute
• 1 tablespoon dried bread crumbs
• 1 teaspoon fresh dill, chopped
• Pinch white pepper
• ¼ cup Greek nonfat plain yogurt or low-fat sour cream

Directions

1. Heat 1 teaspoon oil in large nonstick skillet, swirling to coat. Add onion; cook and stir 5 minutes or until tender. Remove to mixing bowl.
2. Shred zucchini and potato with grater. Squeeze dry in paper towel.
3. In mixing bowl stir onion with zucchini, potato, egg, bread crumbs, dill and pepper.
4. Heat remaining oil in large nonstick skillet. Drop 4 heaping cupfuls of mixture into skillet; flatten. Cook 10 minutes or until lightly browned, turning once. 
5. Top each cake with dollop of Greek yogurt or low-fat sour cream.

Makes 2 servings.