Baked Potato Pancakes

Canola oil cooking spray 6 medium Yukon Gold potatoes, peeled 2 large carrots, peeled 1/4 cup all-purpose flour 1/4 cup flat-leaf parsley, finely minced 1/4 cup green onion, finely chopped 2 large eggs, beaten 1 Tbsp. canola oil 1/2 tsp. salt 1/2 tsp. freshly ground black pepper Reduced-fat sour cream or unsweetened applesauce (optional)

Preheat the oven to 450 degrees. Spray a large non-stick baking sheet with cooking spray. In a food processor or by hand, coarsely grate the potatoes and carrots. Place them in a large sieve, set securely within a larger bowl. Squeeze the vegetables to wring out as much liquid as possible. If the vegetables still feel wet, pat them dry with paper towels, then transfer them to a mixing bowl. Add the flour, parsley, onion, eggs, oil, salt and pepper. Combine the ingredients well.Spoon small mounds of the mixture on the baking sheet to form 2 1/2-inch pancakes, leaving 1 inch between each. Bake the pancakes until they are golden brown, about 6 to 8 mins on each side, turning once with a spatula. Transfer them to a serving platter and garnish with reduced-fat sour cream or applesauce, if desired.

Makes about 16 pancakes or 8 servings.

Per serving: 163 cals, 3 g total fat (<1 g sat fat), 28 g carb, 6 g protein, 5 g dietary fiber, 185 mg sod

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