Potato Pancakes -- e-w
Source of Recipe
The New Family Cookbook for People with Diabetes
Potato Pancakes -- e-w
Makes: 10 pancakes (5 servings)
- 2 large baking potatoes (about 1-1/4 pounds), peeled and coarsely grated
- 1 small onion, grated
- 1/4 cup egg substitute,
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 4 teaspoons margarine
Preheat the oven to 250 degrees F. Combine the potatoes, onion, egg substitute, flour, and salt in a large bowl; mix well.
Heat a large nonstick skillet over high heat. Melt 2 teaspoons of the margarine in the skillet. Drop the potato mixture by scant 1/4 cupfuls into the skillet; flatten with the back of a spatula or pancake turner. Cook the pancakes until browned, about 4 to 5 minutes per side.
Cook the potatoes in batches, adding the remaining margarine as necessary. Keep the pancakes warm in a 250 degree F. oven while cooking the remaining mixture. Serve immediately.
One 2-pancake serving equals: Calories: 141, Fat: 3g, Cholesterol: 0mg, Sodium: 295mg, Carbohydrate: 25g, Dietary Fiber: 2g, Sugars: 3g, Protein: 4g +++EXC: 1-1/2 Starch, 1/2 Fat +++WWP: 3
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