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Add a photoServings: 12
Ingredients
- 1 lb Russet potatoes, peeled and grated
- 1 x Egg
- 2 Tbsp. Flour
- 1 tsp Salt
- 1/4 tsp Pepper
- 1 c. Grated carrots
- 1 1/2 c. Grated zucchini Extra virgin olive oil
- 1/2 c. Low fat lowfat sour cream or possibly plain yogurt
- 2 Tbsp. Finely minced basil
- 1 Tbsp. Minced chives
Directions
- Preheat oven to 425. Wrap grated potatoes in several thicknesses of paper towels; squeeze to wring out liquid. In a bowl, beat Large eggs, flour, salt and pepper. Add in grated potato, carrot and zucchini; mix together. Oil 2 non-stick baking sheets. Portion a heaping measuring Tbsp. of vegetable mix onto baking sheets; flatten to make a pancake. Bake 8-15 min, till bottoms are browned. Turn and bake 5 - 10 min more.
- Stir together lowfat sour cream and desired herbs or possibly seasonings. Serve pancakes hot with a dollop of herb cream.
- Makes about 24 appetizer pancakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 12 servings | |
| Calories 64 | |
| Calories from Fat 21 | 33% |
| Total Fat 2.35g | 3% |
| Saturated Fat 1.24g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 216mg | 9% |
| Potassium 245mg | 7% |
| Total Carbs 9.47g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.25g | 1% |
| Protein 1.88g | 3% |
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