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Add a photoServings: 6
Ingredients
- 1 1/2 c. jicama shredded (see Note)
- 1 whl lemon juiced
- 2 Tbsp. grated onion
- 1 lrg egg beaten
- 1 Tbsp. all-purpose flour
- 1/2 tsp salt
- 1 tsp chopped habanero chile
- 1 x russet potato peeled Non-stick cooking spray
Directions
- Toss the jicama in a colander with the lemon juice and let sit for 15 min. Using your hands, squeeze as much water as you possibly can out of the jicama, a handful at a time. Spread on a doubled layer of paper towels and blot with more paper towels. In a large bowl, toss the jicama with the onion, egg, flour, salt, and tossing well to be sure the chile is proportionately distributed in the mix. Grate the potato into the bowl on the largest hole of the grater and toss again.
- Heat a non-stick skillet on medium-high heat till very warm. Spray with non-stick spray as needed. Form the mix into 2 1/2-inch patties and saute/fry them in batches, turning with a metal spatula when brown on one side, till crisp and brown. Keep the pancakes hot on a paper towel-lined baking sheet in a hot oven while you finish cooking the rest. Serve hot.
- Yield: 6-8 servings
- Note: remove the outer brown layer of skin from the jicama. Shred on the largest hole of a grater.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 6 servings | |
| Calories 59 | |
| Calories from Fat 8 | 14% |
| Total Fat 0.89g | 1% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 208mg | 9% |
| Potassium 219mg | 6% |
| Total Carbs 11.06g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.14g | 1% |
| Protein 2.21g | 4% |
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