Potato Cakes with Zucchini and Carrot
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.