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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 4 |
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A food processor makes short work of shredding the vegetables in this recipe. Although it's easier to make one big pancake and cut it into wedges, you can drop the potato mixture by tablespoons into the hot oil if you prefer. Ingredients:
3 small potatoes, peeled and shredded (you can use sweet potatoes) |
1 medium parsnip, peeled and shredded |
1/2 carrot, peeled and shredded |
1 egg |
2 tbsp unbleached flour |
1/4 tsp salt |
1/4 tsp baking powder |
2 tsp olive oil |
in a large bowl |
Directions:
1. In a large bowl, mix the potatoes, parsnip, carrot, egg, flour, salt and baking powder.
2. In a large nonstick skillet, heat the oil until very hot. On medium high heat, spread the potatoe mixture into the skillet, flattening with a spatula until even. Cook until crisp, browned, and set, about 8 minutes on each side. Cut into quarters before serving.
3. Per serving: 131 calories; 4 g total fat; 1 g saturated fat, 53 mg cholesterol, 469 m sodium, 21 g total carbohydrate, 3 g dietary fiber, 4 g protein, 42 mg calicum
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