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Healthy Potato Latkes




Source of Recipe


Marla


List of Ingredients




Healthy Potato Latkes


4 cups potatoes, peeled and cut into wedges (about 4 medium)
1 medium yellow onion, quartered
1/2 (12.3-ounce package) lite silken tofu
1/4 cup nutritional yeast
21/2 tablespoons whole-wheat flour
2 tablespoons yellow cornmeal
1 tablespoon egg-replacer powder
1 teaspoon baking powder
1 teaspoon sea salt
1/2 cup enriched soy milk, 1 percent fat
1/2 cup mashed-potato flakes
1 tablespoon olive oil

Recipe




Preheat oven to 200 degrees.

Add the potatoes to the food processor with the grating blade in place. Then press and drain the grated potatoes on several thicknesses of paper towels or a clean kitchen towel.

Next, grate the onions. Place grated potatoes and onions in a large bowl and set aside.

Clean processor bowl and, with the steel processing blade, blend the tofu until smooth. Add the yeast, flour, cornmeal, egg-replacer powder, baking powder and salt. While processing, and with motor running, add the soy milk.

In the large bowl, combine the tofu mixture with the grated vegetables and add the potato flakes. Mix thoroughly.

Spray electric frying-pan griddle with oil over medium-high heat and add olive oil. Drop 1/3 cup batter for each pancake onto hot pan and cook, browning on both sides.

Place in a preheated oven until ready to serve. Eight servings.


Nutritional analysis per 21/2 pancakes:

153 calories
3g fat
8g protein
27g carbohydrates
220mg sodium
27g fiber