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Potato Cakes with Chili Topping




Source of Recipe


Unknown


List of Ingredients





20 ounces hash browns, frozen
1/4 cup egg substitute
vegetable cooking spray
15 ounces red kidney beans, canned -- no salt added, drained
2 3/4 ounces tomatoes, canned -- chunky chili style, undrained
2 teaspoons chili powder
1/2 cup reduced fat Monterey Jack cheese -- shredded
Combine first 3 ingredients in a medium bowl, stirring well. Shape mixture into 8
(3-inch) patties; place on a baking sheet coated with cooking spray.
Coat patties with cooking spray.
Bake patties at 400� for 15 minutes or until golden, turning once.
While patties cook, combine beans, tomatoes, and chili powder in a small saucepan;
bring to a boil over medium-high heat, stirring often.
Cover, reduce heat, and simmer 5 minutes.
Place 2 patties on each serving plate; spoon tomato mixture over patties,
and sprinkle with cheese.
Four servings at 5 points each



Recipe