Potato and Zucchini Latkes

I am REALLY hungry for potatoes (hence the two potato recipes in a row)

Ingredients

·       1 pound zucchini, shredded

·       2 cups shredded cooked potato

·       1 medium onion, peeled and shredded

·       2 medium shallots, minced

·       1/4 cup liquid egg substitute

·       2 cups whole-wheat breadcrumbs

·       1/2 cup crumbled fat free feta cheese

·       1 cup fat free plain Greek yogurt

·       1/2 cucumber, seeded and shredded

·       2 tbsp chopped fresh dill, divided

·       1 tbsp red-wine vinegar

·       1 1/4 tsp salt

·       1/2 tsp freshly ground pepper

Directions

1. Preheat oven to 450° F. Coat a baking sheet with cooking spray.
   
2. Toss zucchini, potato, onion, and egg substitute 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. Generously spray a large nonstick skillet with non-stick cooking spray and set over medium-high heat. 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.
   
4. Repeat with the remaining latkes, and re-spray pan with cooking spray as needed.
5. Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.
   
6. Meanwhile, prepare tzatziki sauce: Combine yogurt, cucumber, vinegar, the minced shallot, 1 tbsp dill and the remaining salt and pepper in a small bowl. 

Serve the latkes with the tzatziki sauce on the side.

Preparation time: 10 minute(s) | Cooking time: 35 minute(s)