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Vegetable Potato Pancakes

Source of Recipe

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Vegetable Potato Pancakes

Kraftrecipes.com
Adapted from Recipe by Kraft
11 reviews rate this recipe 3.5 of 5 hearts.
Prep Time 15min. - Total Time 35min.
Servings: About 30 pancakes or 10 servings, 3 pancakes each

These savory potato pancakes, flecked with chopped broccoli and shredded cheddar, are topped with additional cheese and broiled before serving.

What You Need:
• 3 cups shredded potatoes, well drained
• 1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained
• 1 pkg. (8 oz.) KRAFT Shredded Mild Cheddar Cheese, divided
• 2 eggs, lightly beaten
. 1/2 cup liquid egg substitute or 4 egg whites
• 1/2 cup chopped onion
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. dried thyme leaves, crushed
• 1 or 2 drops hot pepper sauce
• 1/4 cup (1/2 stick) margarine

Make It:
• Preheat broiler. Mix potatoes, broccoli, 1 cup of the cheese, the eggs, onion and seasonings.

• Melt 1 Tbsp. of the butter in large nonstick skillet on medium heat. Spoon 2 Tbsp. of the potato mixture into skillet; press lightly to flatten. Repeat with the remaining potato mixture, allowing about 1 inch between pancakes. (You should be able to cook 6 to 8 pancakes at a time.) Cook 2 to 3 min. on each side or until crisp and golden brown on both sides. Drain on paper towels; place on ungreased baking sheets. Repeat with remaining potato mixture, adding remaining butter as needed. Sprinkle evenly with cheese.

• Broil pancakes, 4 to 6 inches from heat, 1 to 2 min. or until cheese is melted.

One serving (3 pancakes) equals: Calories 195; Total fat 13g (Saturated fat 5.7g); Cholesterol 77.6mg; Sodium 340mg; Carbohydrate 11g; Dietary fiber 2g; Sugars 1g; Protein 9g