Mini Vegetable Cakes

Directions

Instructions Checklist

• Step 1

  Combine half corn-muffin mix with egg white and water. Stir in shredded zucchini and beets. Heat canola oil over medium heat in a large skillet. Drop batter by the tablespoon in hot canola oil. Cook 2 minutes; turn and cook 1 to 2 minutes more, until browned.

  Advertisement

Nutrition Facts

Per Serving:

195 calories; fat 10g; saturated fat 1g; carbohydrates 23g; mono fat 4g; poly fat 2g; insoluble fiber 1g; sugars 2g; protein 3g; vitamin a 47.5IU; vitamin c 4.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.7mg; folate 11.8mcg; sodium 267mg; potassium 100mg; calcium 7mg; iron 1.1mg.