The EatingWell Healthy in a Hurry Cookbook (2006)
Tzatziki, a flavorful Greek yogurt sauce laced with cucumber, is a tangy accompaniment for these high-fiber latkes. Make it a Meal: Enjoy with sliced fresh tomatoes and a few kalamata olives or put patties and tzatziki (yogurt sauce) in pita pockets for lunch on the go.
Active Time: 35 minutes |
Total Time: 40 minutes
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
Preheat oven to 450° F. Coat a baking sheet with cooking spray.
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.
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.
Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.
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.
Per serving :
12 g Fat;
3 g Sat;
6 g Mono;
62 mg Cholesterol;
45 g Carbohydrates;
14 g Protein;
10 g Fiber;
689 mg Sodium;
560 mg Potassium