Potato Pancake Appetizers |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 24 |
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These tasty morsels make a deliciously different appetizer, but can also be made into large pancakes for a side dish. Add various topping to taste: real bacon bits, parmesan cheese, jalapenos, salsa, or you name it! Ingredients:
1 lb potato (3 medium) |
1/4 cup egg substitute or 1 whole egg |
3 tablespoons all-purpose flour |
1 teaspoon salt |
1/4 teaspoon ground pepper |
1 cup shredded carrot |
1/2 cup sour cream |
1 tablespoon chopped chives |
2 spring onions, thinly sliced |
Directions:
1. In bowl, mix egg, flour, salt and pepper.
2. Grate carrots and add to bowl.
3. Shred or grate raw potatoes.
4. Wrap in several layers of paper towels to remove all excess moisture.
5. Add to bowl.
6. Stir to mix all ingredients.
7. Preheat oven to 425 degrees.
8. Spray two baking sheets with non-stick cooking spray.
9. Drop heaping tablespoon of potato mixture onto baking sheet, about 2-inches apart, and flatten with spatula to make pancakes.
10. Bake 10-15 minutes or until bottom is lightly browned.
11. Turn pancakes and bake an additional 8-10 minutes or until golden brown on bottom and potatoes are done.
12. TO SERVE: Place pancakes on platter and top each with sour cream and sprinkle with chives and onions.
13. Serve hot.
14. QUICKER METHOD: These pancakes can be cooked on top of the stove just like regular pancakes.
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