Veggie Potato Pancakes for 2

[Guest guest]

Veggie Potato Pancakes

 

1 medium Russet baking potato, unpeeled and shredded

1/2 small zucchini, shredded

1 green onion, thinly sliced (green and white parts)

1 egg white

2 TB all purpose flour

1 TB vegetable oil

 

Combine potato, zucchini, onion, egg white and flour in medium bowl until

well blended.

Add salt and pepper to taste.

 

Heat oil in large skillet over medium heat. Drop potato mixture into skillet

by 1/3 cupfuls.

Flatten pancakes with spatula; cook about 5 minutes per side or until

browned.

 

Makes 2 servings (3 pancakes per serving).

 

Nutrition Information:

Per serving = Sodium 33 mg, Protein 4 g, Fiber <1 g,

Carbohydrate 23 g, Total Fat 7 g, Calories 167.

 

Diabetic Exchanges: Starch 1-1/2, Fat 1-1/2.