1 lb (2 med) potatoes, peeled and shredded
1 egg
2 tbsp all-purpose flour
1 tsp salt
¼ tsp pepper
1 cup shredded carrot
1 ½ cup shredded zucchini (2 small)
olive oil
Heat oven to 425 F. Wrap shredded potatoes in several layers of paper towels; squeeze to wring out the liquid. In a large bowl beat together egg, flour, salt and pepper. Add potatoes, carrots, and zucchini; mix well.
Oil 2 nonstick baking sheets. Drop heaping spoonfuls of mixture 2” apart onto sheets; flatten. Bake 8-15 min, till bottoms are browned. Turn and bake 5-10 min more.
Stir together herbs and sour cream. Serve pancakes warm. Makes 24
Mayo clinic diet servings:
Protein and dairy: 1
Carbs: 4
Veg: 4
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