Potato Cakes With Chili Topping

Shared by: Momoftwoiam

3 Points Per Serving

I needed a low point dinner tonight, and this recipe was terrific. Hope you enjoy. Tammy

1 (1 pound, 4 ounce) package refrigerated hash brown potatoes

1/4 cup fat-free egg substitute

cooking spray

1 (15 ounce) can no-salt added red kidney beans, drained

1 (14.5 ounce) can chili-style chunky tomatoes, undrained

2 teaspoons chili powder

1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese

1. 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 400º for 15 minutes or until golden, turning once. 2. 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. 3. Place 2 patties on each serving plate; spoon tomato mixture over patties, and sprinkle with cheese.

Yields: 4 servings