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Colorado Potato Pancake Appetizers




Source of Recipe


Colorado Potatoes


List of Ingredients




1 lb russet potatoes -- peeled
1 and grated
1 egg
2 tb flour
1 ts salt
1/4 ts pepper
1 c grated carrots
1 1/2 c grated zucchini
1 olive oil
1/2 c low fat sour cream or plain
1 yogurt
2 tb finely chopped basil
1 tb chopped chives


Recipe



Preheat oven to 425. Wrap grated potatoes in several thicknesses of
paper towels; squeeze to wring out liquid. In a bowl, beat eggs,
flour, salt and pepper. Add grated potato, carrot and zucchini; mix
together. Oil 2 non-stick baking sheets. Portion a heaping measuring
tablespoon of vegetable mixture onto baking sheets; flatten to make a
pancake. Bake 8-15 minutes, until bottoms are browned. Turn and bake
5 to 10 minutes more. Stir together sour cream and desired herbs or
seasonings. Serve pancakes warm with a dollop of herb cream.

Makes about 24 appetizer pancakes.