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Delicate Potato Pancake

This pancake treat is perfect anytime, including breakfast. Chock-full of veggies, this dish is always a savory treat.


Delicate Potato Pancake

Ingredients

For 6 people

  • 3 medium russet potatoes, peeled and grated
  • 1 egg
  • 1/10 cup(s) all-purpose flour
  • 1 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 1 cup(s) grated carrot (1 large)
  • 1 1/2 cup(s) grated zucchini (2 small)
  • 8 tablespoon(s) low-fat sour cream or plain yogurt
  • 2 tablespoon(s) finely chopped fresh basil
  • 1 tablespoon(s) chopped chives or 1-1/2 tsp. chili powder

Directions

Preheat oven to 425 degrees. 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.

Nutrition facts

  • Kcal: 141.6 kcal
  • Fibers (g): 2.02g
  • Sodium (mg): 440.84mg
  • Carbs: 26.08g
  • Fat: 2.29g
  • Saturated fat (g): 0.97g
  • Proteins: 4.48g