Broccoli Cakes

Ingredients:

1 pound frozen broccoli florets, thawed and chopped
1 bunch green onions, chopped
1 cup shredded carrots
2 tablespoons cilantro, finely chopped
1 tablespoon dry dill weed, crumbled
1/4 teaspoon pepper
1/2 cup fat free milk
1/2 cup flour
Enough egg substitute to equal 2 1/2 eggs
1 1/4 cup non-fat sour cream

Instructions:

In a large mixing bowl place broccoli, onion, carrots, cilantro, dill wee, basil and pepper. In a small bowl whisk together milk, flour and egg substitute until smooth. Pour mixture over vegetables. Preheat oven to 300 degrees. Place baking sheet in the oven to warm. Place a skillet over medium heat. Put 1/4 cup of batter into skillet. Cook about 10 minutes per side. When brown flip and brown other side. Transfer cooked pancakes to baking sheet in oven to keep warm. Serve warm with a dollop of sour cream on top.

Nutritional Information:

Calories 92, 6 g protein, 16 g carbohydrates, 3 mg cholesterol, 187 mg sodium