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carrot-onion pancakes




Source of Recipe


weightwatchers.ca


List of Ingredients




4 medium carrot(s), finely grated
1/2 small onion(s), finely grated
1 tsp fresh oregano, chopped
1 cup fat-free egg substitute
1/2 cup matzo meal, whole wheat
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 serving olive oil cooking spray
1/2 cup canned tomato sauce, heated


Recipe



Stir together carrots, onion, oregano, egg substitute and matzo meal; season to taste with salt and pepper. If batter is too dry to mold together, stir in 1 to 2 tablespoons of water.


Coat a large nonstick skillet with cooking spray and warm over medium heat.


Spoon batter into skillet by heaping tablespoonfuls and flatten with a spatula. Cook until nicely browned, about 4 to 5 minutes per side. Remove from pan and cover with aluminum foil to keep warm; repeat with remaining batter. Serve hot with tomato sauce on the side. Yields two 3-inch pancakes and about 1 1/3 tablespoons of tomato sauce per serving.