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Add a photoServings: 12
Ingredients
- 3 x Large eggs
- 1 med Onion, quartered
- 3 med Potatoes, peeled and cut to fit food chute
- 2 Tbsp. All-purpose Flour
- 1 tsp Lemon juice
- 1 tsp Salt
- 1/2 tsp Pepper
- Â Â Vegetable oil (for frying)
Directions
- Note: KNIFE BLADE, BOWL, and DISC refer to food processor components.
- Position KNIFE BLADE in BOWL; add in Large eggs and process 5 seconds. Leave KNIFE BLADE in BOWL.
- Add in onion to BOWL. Position DISC above KNIFE BLADE, Shredding Side up.
- Shred potatoes and continue processing till finely minced.
- Remove DISC from BOWL; add in flour, lemon juice, salt, and pepper. Process 5 seconds.
- In 10-inch skillet heat small amount of vegetable oil over medium high heat.
- Spoon 2 heaping tablespoonfuls of potato mix into skillet for each pancake. Brown on both sides till done, about 2 to 3 min per side.
- Serve topped with lowfat sour cream.
- Cooking
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 12 servings | |
| Calories 57 | |
| Calories from Fat 12 | 21% |
| Total Fat 1.28g | 2% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 214mg | 9% |
| Potassium 200mg | 6% |
| Total Carbs 8.93g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.77g | 1% |
| Protein 2.59g | 4% |
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