All-American Vegetarian - Zucchini, Carrot, and Potato Pancakes

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* Exported from MasterCook *

 

Zucchini, Carrot, and Potato Pancakes

 

Recipe By :All-American Vegetarian - Barbara Grunes and Virginia Van Vynckt

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups grated zucchini

2 cups peeled and grated carrots

1 cup peeled and grated potato

1/2 cup chopped onion

1/2 cup egg substitute

2 teaspoons minced garlic

1/2 teaspoon salt

1/4 teaspoon pepper

1/3 cup flour

1 tablespoon butter (about)

 

Use a food processor, fitted with a grating disk with medium or large holes, to

grate all the vegetables.

Toss grated zucchini, carrots, potato, and onion in a bowl. Mix in egg

substitute, garlic, salt, pepper, and flour. Let stand for 20 minutes.

Heat about 1 teaspoon butter over medium heat in a large nonstick frying pan

that has been sprayed with butter-flavored nonstick cooking spray. Spoon

pancake mixture into pan, using 2 to 3 tablespoons batter per pancake. Cook,

turning once, until pancakes are firm and beginning to turn golden. Repeat

until batter is used up, adding butter to pan as necessary.

Serve hot.

 

 

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Per serving: 48 Calories (kcal); 2g Total Fat; (32% calories from fat); 2g

Protein; 6g Carbohydrate; trace Cholesterol; 164mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0