EatingWell Pesto Latkes

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EatingWell Pesto Latkes - 4 pts WW

2 pounds Yukon Gold potatoes

1 medium onion

4 cloves garlic, minced

3/4 cup packed fresh basil leaves, finely chopped

1/3 cup pasteurized egg substitute, such as Egg Beaters

1/2 cup grated Parmigiano-Reggiano cheese

2 tablespoons extra-virgin olive oil

1 teaspoon salt

1/2 teaspoon freshly ground pepper

 

 

 

 

1. Preheat oven to 350°F. Coat a 12-cup muffin pan with cooking spray.

2. Peel potatoes, then grate them through the large holes of a box

grater into a large bowl. Squeeze in small batches between your hands

over the sink to remove excess moisture. Then grate onion into the

bowl through the same holes in the box grater.

3. Stir in garlic, basil, egg substitute, cheese, oil, salt and

pepper. Place a generous 1/2 cup of the potato mixture into each

muffin cup, packing the mixture firmly.

4. Bake the latkes until lightly browned and firm, 45 to 50 minutes.

Cool in the pan on a wire rack for 10 minutes before unmolding.

 

Makes 6 servings, 2 latkes each

 

ACTIVE TIME: 35 minutes

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Easy

 

NUTRITION INFORMATION: Per serving: 215 calories; 7 g fat (2 g sat, 4

g mono); 6 mg cholesterol; 30 g carbohydrate; 8 g protein; 3 g fiber;

519 mg sodium; 927 mg potassium. Nutrition bonus: Potassium (26% daily

value). 2 Carbohydrate Servings Exchanges: 2 starch, 1/2 lean meat

 

Source: Eating Well Recipe Collections: Hanukah

Formatted by Chupa Babi in MC: 12.13.06

 

This twist on a classic latke is baked in a muffin tin, avoiding lots

of oil for frying. One caveat: There's no standard size for the tins

sold in kitchen stores. You'll need a pan with muffin cups that hold

about 1/2 cup water. Serve with Pear Cranberry Sauce.

 

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