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Potato Pancake Appetizers
Makes about 24 appetizer pancakes
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Ingredients
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3
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medium Colorado russet potatoes, peeled and grated
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1
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egg
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2
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tablespoons all-purpose flour
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1
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teaspoon salt
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1/4
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teaspoon black pepper
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1
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cup grated carrot (1 large)
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1-1/2
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cups grated zucchini (2 small)
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1/2
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cup low-fat sour cream or plain yogurt
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2
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tablespoons finely chopped fresh basil
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1
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tablespoon chopped chives or 1-1/2 teaspoons chili powder
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Preheat oven to 425°F. Wrap potatoes in several layers of paper towels; squeeze to remove excess moisture. Beat egg, flour, salt and pepper in large bowl. Add potatoes, carrot and zucchini; mix well. Oil 2 nonstick baking sheets. Place vegetable mixture by heaping spoonfuls onto baking sheets; flatten slightly. Bake 8 to 15 minutes until bottoms are browned. Turn; bake 5 to 10 minutes more. Stir together sour cream and herbs; serve with warm pancakes.
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©Colorado Potato Administrative Committee
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Nutrients per Serving
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(1 pancake (with 1 teaspoon herbed sour cream))
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Calories
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30
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Calories from Fat
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19 %
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Total Fat
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1 g
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Saturated Fat
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<1 g
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Cholesterol
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11 mg
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Carbohydrate
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5 g
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Fiber
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1 g
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Protein
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1 g
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Sodium
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106 mg
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Dietary exchanges
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1/2 Starch
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