Vegetable Yamcakes
This is a fragrant, wonderful side dish that is high in antioxidants and low in fat and calories.

1 large yam, grated
¼ cup frozen corn kernels, defrosted
1 scallion, minced
2/3 carrot, chopped
1/8 cup chopped sun-dried tomatoes (3 whole), rehydrated in ¼ cup hot water
1/8 cup bulgur wheat or fat-free bread crumbs
½ teaspoon garlic powder
2 egg whites
1 whole egg
nonstick cooking spray

1. Combine the grated yam, corn kernels, scallion, and carrot. Drain the tomatoes and add them to the other vegetables. Add the bulgur wheat and garlic powder.
2. Beat the egg whites and whole egg together with a fork until slightly frothy. Add the egg to the vegetables and mix until all vegetables are coated.
3. Spray a nonstick pan with vegetable spray and heat it on high for 1 minute. Reduce the heat to medium. Drop spoonfuls of batter onto the pan and flatten slightly. Cook the patties on one side until browned, 5 to 7 minutes. Turn the patties over with a spatula nad cok on the other side until browned, and additional 5 minutes. Serve hot, or use as a cold snack when out hiking or biking. They will keep for several hours at room temperature and for a few days in the refrigerator, or you can freeze them for up to a month.

Makes 4 servings: 198 calories, 7 grams protein, 40 grams carbohydrate, 2 grams fat