Potato Pancakes with Apple-Cherry Chutney

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Potato Pancakes with Apple-Cherry Chutney

 

Apple-Cherry Chutney, recipe follows

1 pound baking potatoes

1/2 small onion

3 egg whites

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

4 teaspoons vegetable oil, divided

fresh mint

 

Prepare apple-cherry chutney, set aside.

Wash and scrub potatoes; cut into chunks. Combine potatoes, onion, egg whites,

flour, salt and pepper in food processor or blender; process until almost smooth

(mixture will appear grainy).

Heat large nonstick skillet 1 minute over medium heat. Add 1 teaspoon oil. Spoon

1/3 cup batter per pancake into skillet. Cook 3 pancakes at a time, 3 minutes

per side or until golden brown. Repeat with remaining batter, adding 1 teaspoon

oil with each batch. Serve with apple-cherry chutney. Garnish with mint.

Makes 6 servings.

 

Apple-Cherry Chutney:

1 cup chunky applesauce

1/2 cup canned tart cherries, drained

2 tablespoons brown sugar

1 teaspoon lemon juice

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

 

Combine all ingredients in small saucepan; bring to a boil. Reduce heat;

simmer 5 minutes. Serve warm.

Makes 1 1/2 cups.

 

 

 

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