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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