Directions:
- In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, onion, bread crumbs, eggs, salt and cayenne. Gently stir in cooked egg whites.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-low heat. Drop batter by scant 2/3 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed.
- Serve on buns with lettuce, tomato and onion. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.08 Kcal (1110 kJ) | ||
| Calories from fat | 88.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.89g | 15% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 331.51mg | 14% | |
| Potassium | 1378.88mg | 29% | |
| Total Carbs | 26.93g | 9% | |
| Sugars | 4.49g | 18% | |
| Dietary Fiber | 6.54g | 26% | |
| Protein | 14.91g | 30% | |
| Vitamin C | 61mg | 102% | |
| Iron | 5.4mg | 30% | |
| Calcium | 183.5mg | 18% | |
| Amount Per 100 g | |||
| Calories | 45.13 Kcal (189 kJ) | ||
| Calories from fat | 15.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.68g | 15% | |
|---|---|---|---|
| Cholesterol | 13.93mg | 27% | |
| Sodium | 56.45mg | 14% | |
| Potassium | 234.78mg | 29% | |
| Total Carbs | 4.58g | 9% | |
| Sugars | 0.77g | 18% | |
| Dietary Fiber | 1.11g | 26% | |
| Protein | 2.54g | 30% | |
| Vitamin C | 10.4mg | 102% | |
| Iron | 0.9mg | 30% | |
| Calcium | 31.2mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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