Zucchini-Potato Latkes with Tzatziki

Preparation

1. Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
2. 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.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
4. 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.
5. Transfer the latkes to the oven and bake until firm and heated through, 10=12 minutes.
6. 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.

Tips

1. Shredded, cooked potatoes can be found in the refrigerated produce section or dairy section of most supermarkets.
2. To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor into coarse crumbs. One slice makes about 1/3 cup crumbs.

Per serving: 325 calories; 12 g fat (3 g saturated fat, 6 g mono unsaturated fat); 62 mg cholesterol; 45 g carbohydrates; 14 g protein; 10 g fiber; 689 mg sodium; 560 mg potassium

Nutrition Bonus: Vitamin C (35% daily value), Zinc (33% dv), Calcium (30% dv), Magnesium (25% dv).

Exchanges: 2 starch, 1 1/2 vegetables, 1/2 low-fat milk, 1 1/2 fat

Contributed by: EatingWell.com

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.