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    Potato Pancake Appetizers


    Source of Recipe


    *

    Recipe Introduction


    servings 24
    points .5

    List of Ingredients




    3 medium Colorado russet potatoes, peeled and grated
    1 egg
    2 tablespoons all-purpose flour
    1 teaspoon salt
    1/4 teaspoon black pepper
    1 cup grated carrot (1 large)
    1-1/2 cups grated zucchini (2 small)
    1/2 cup low-fat sour cream or plain yogurt
    2 tablespoons finely chopped fresh basil
    1 tablespoon chopped chives or 1-1/2 teaspoons chili powder

    Recipe



    Preheat oven to 425°F. Wrap potatoes in several layers of paper towels; squeeze to remove excess moisture. Beat egg, flour, salt and pepper in large bowl. Add potatoes, carrot and zucchini; mix well. Oil 2 nonstick baking sheets. Place vegetable mixture by heaping spoonfuls onto baking sheets; flatten slightly. Bake 8 to 15 minutes until bottoms are browned. Turn; bake 5 to 10 minutes more. Stir together sour cream and herbs; serve with warm pancakes.



    Nutrients per Serving
    (1 pancake (with 1 teaspoon herbed sour cream))
    Calories 30
    Calories from Fat 19 %
    Total Fat 1 g
    Saturated Fat
    Cholesterol 11 mg
    Carbohydrate 5 g
    Fiber 1 g
    Protein 1 g
    Sodium 106 mg




 

 

 


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