Potato Pancake Appetizers
- 3 medium Russet potatoes, peeled and grated
- 1 egg
- 2 Tbsp. all-purpose flour
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1 c. grated carrot (1 large)
- 1 1/2 c. grated zucchini (2 small)
- 1/2 c. low-fat sour cream or plain yogurt
- 2 Tbsp. chopped fresh basil
- 1 Tbsp. chopped chives or 1 1/2 tsp. chili powder
- Preheat oven to 425u0b0. Wrap potatoes in several layers of paper towels; squeeze to remove excess moisture. Beat egg, flour, salt and pepper in large bowl. Add potatoes, carrot and zucchini; mix well. Oil 2 nonstick baking sheets. Place vegetable mixture by heaping spoonfuls onto baking sheets; flatten slightly. Bake 8 to 15 minutes, until bottoms are browned. Turn; bake 5 to 10 minutes more. Stir together sour cream and herbs; serve with warm potatoes.
potatoes, egg, flour, salt, black pepper, carrot, zucchini, lowfat sour cream, fresh basil, chives
Taken from www.cookbooks.com/Recipe-Details.aspx?id=94553 (may not work)