Directions:
- Place the shredded vegetables in a clean kitchen towel. Wring over sink to remove as much moisture as possible. Place vegetables in large bowl and immediately mix in bell pepper, onions, egg, bread crumbs, salt, and pepper to blend thoroughly.
- In large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.
- With 1/4 cup measureing cup, portion mixture into skillet to make four pancakes, pressing down to flatten each mound to about 1/3 inch, and spacing apart.
- Fry until well browned on bottom, about 4 minutes. Flip and brown reverse side.
- Remove withspaturla and drain on paper towels. Serve hot with sour cream, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.39 Kcal (659 kJ) | ||
| Calories from fat | 74.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.25g | 13% | |
|---|---|---|---|
| Cholesterol | 46.5mg | 16% | |
| Sodium | 507.64mg | 21% | |
| Potassium | 362.24mg | 8% | |
| Total Carbs | 18.1g | 6% | |
| Sugars | 4.68g | 19% | |
| Dietary Fiber | 3.09g | 12% | |
| Protein | 3.45g | 7% | |
| Vitamin C | 19.7mg | 33% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 7.7mg | 43% | |
| Calcium | 39.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 112.39 Kcal (471 kJ) | ||
| Calories from fat | 53.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.89g | 13% | |
|---|---|---|---|
| Cholesterol | 33.21mg | 16% | |
| Sodium | 362.5mg | 21% | |
| Potassium | 258.67mg | 8% | |
| Total Carbs | 12.93g | 6% | |
| Sugars | 3.34g | 19% | |
| Dietary Fiber | 2.21g | 12% | |
| Protein | 2.46g | 7% | |
| Vitamin C | 14.1mg | 33% | |
| Vitamin A | 0.9mg | 43% | |
| Iron | 5.5mg | 43% | |
| Calcium | 28.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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