Vegetarian

VEGETARIAN

     Potato Cakes with Chili Topping

      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 Stars each