Rainbow Potato Pancake Recipe

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1 vote | 1101 views
Servings: 4
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Ingredients

Cost per serving $0.63 view details
  • 2/3 pound unpeeled potato -- shredded (2 medium)
  • 1 medium carrot -- peeled and shredded
  • 1 medium zucchini -- shredded (5 to 6-inch)
  • 1/3 cup finely diced red bell pepper
  • 1/3 cup sliced green onions with tops
  • 1 large egg -- slightly beaten
  • 2 tablespoons unseasoned dry bread crumbs
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons canola oil -- divided use
  • Reduced-fat sour cream (optional -- to serve)

Directions

  1. Enclose the shredded potato, carrot, and zucchini in a clean kitchen towel; wring over sink to remove as much moisture as possible. Place vegetables in large bowl and immediately mix in bell pepper, onions, egg, bread crumbs, salt and pepper to blend thoroughly.
  2. In large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. With 1/4-cup measure, portion mixture into skillet to make four pancakes, pressing down to flatten each mound to about 1/3 inch, and spacing apart.
  3. Fry until well browned on bottom sides, about 4 minutes. Flip and brown on reverse sides. Remove with spatula and drain on paper towels. Repeat with remaining oil and potato mixture.
  4. Serve hot with sour cream, if desired.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 158g
Recipe makes 4 servings
Calories 155  
Calories from Fat 76 49%
Total Fat 8.62g 11%
Saturated Fat 0.99g 4%
Trans Fat 0.03g  
Cholesterol 52mg 17%
Sodium 497mg 21%
Potassium 472mg 13%
Total Carbs 16.53g 4%
Dietary Fiber 2.7g 9%
Sugars 2.81g 2%
Protein 4.09g 7%
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