Potato Cakes with Zucchini and Carrot
These versatile potato-vegetable pancakes can be served as a side dish, a vegetarian main course or a variation on latkes. For best results, squeeze as much of the moisture out of the vegetables as possible and get your pan thoroughly hot before cooking. Slideshows: More Potato Recipes
For breakfast, top the cakes with poached eggs, fresh salsa and sliced avocado. For an appetizer, use a 1/4-cup measure to make smaller cakes. Top with smoked salmon, Greek yogurt mixed with prepared horseradish to taste and chopped fresh chives. One serving: 185 cal, 9 gm fat, 1 gm sat fat, 24 gm carb, 4 gm fiber, 5 gm protein.