Healthful Cooking: Potato pancakes

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Cheddar Cheese Potato Pancakes

Nontraditional Spicy Potato Pancakes

 

* Exported from MasterCook *

 

Cheddar Cheese Potato Pancakes

 

Recipe By : Healthful Cooking, Mary Carroll, StarTribune, 3/16/00

Serving Size : 16 Preparation Time :0:00

Categories : Breads, Quick Main Dishes, Vegetarian

Potatoes

 

Amount Measure Ingredient -- Preparation Method

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3 cups peeled and grated Russet potatoes

1 cup grated low-fat Cheddar cheese

1/3 cup chopped green onions

1/4 cup chopped fresh parsley

1 eggs -- up to 2

2 tablespoons all-purpose flour

salt and pepper to taste

1 tablespoon oil

 

Makes 16 small pancakes.

 

Adding sharp Cheddar cheese to the batter gives the pancakes a rich flavor.

 

In large bowl, combine potatoes, cheese, green onions, parsley, eggs,

flour, salt and pepper. Let stand 10 minutes.

 

Lightly coat 10-inch nonstick skillet with cooking spray. Set over

medium-high heat. Add oil. When hot, spoon 2 tablespoons of batter for

each pancake into skillet. Cook 2 minutes, or until lightly browned; turn

and cook 2 minutes longer, or until cooked through. Transfer to

paper-towel-lined ovenproof plate set in 200-degree oven until serving to

keep warm and allow to drain.

 

Nutrition information per 1 pancake serving:

 

Calories 62, Carbohydrates 7 g, Protein 3 g, Fat 2 g, including sat. fat 1

g, Cholesterol 17 mg, Sodium 44 mg, Calcium 58 mg, Dietary fiber 1 g.

 

Diabetic exchanges per serving: 1/2 bread/ starch exch. and 1/2 fat exch.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Nontraditional Spicy Potato Pancakes

 

Recipe By : Healthful Cooking, Mary Carroll, StarTribune, 3/16/00

Serving Size : 16 Preparation Time :0:00

Categories : Breads, Quick Main Dishes, Vegetarian

Potatoes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups peeled and grated Russet potatoes

1/2 cup grated turnip or rutabaga

1/2 cup grated carrots

1/3 cup minced onions

1/4 cup chopped fresh parsley

1 egg

2 tablespoons flour

2 tablespoons chopped jalapeño peppers -- (seeded)

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon oil

 

Makes 16 small pancakes.

 

In large bowl, combine potatoes, turnip or rutabaga, carrots, onions,

parsley, egg, flour, jalapeños, salt and pepper. Let stand 10 minutes.

 

Lightly coat 10-inch nonstick skillet with cooking spray. Set over

medium-high heat. Add oil. When hot, spoon 2 tablespoons batter for each

pancake into skillet. Cook 2 minutes, or until lightly browned; turn and

cook 2 minutes longer, or until cooked through. Transfer to

paper-towel-lined ovenproof plate set in 200-degree oven until serving to

keep warm and allow to drain.

 

Nutrition information per 1 pancake serving:

 

Calories 46, Carbohydrates 8 g, Protein 1 g, Fat 1 g, including sat. fat 0

g, Cholesterol 13 mg, Sodium 46 mg, Calcium 8 mg, Dietary fiber 1 g.

 

Diabetic exchanges per serving: 1/2 bread/ starch exch.

 

 

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