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Rainbow Potato Pancakes

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Ingredients

Adjust Servings:
2/3 lb potato, shredded (2 medium)
1 medium carrot (6 inch)
1 medium zucchini (5-6 inch)
1/3 cup red bell pepper, finely diced
1/3 cup green onion, sliced with tops
1 large egg, lightly beaten
2 tablespoons unseasoned breadcrumbs
3/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil, divided
reduced-fat sour cream (optional)

Nutritional information

172
Calories
78 g
Calories From Fat
8.7 g
Total Fat
1 g
Saturated Fat
52.9 mg
Cholesterol
499.8 mg
Sodium
20.3 g
Carbs
3.3 g
Dietary Fiber
3.1 g
Sugars
4.6 g
Protein
184g
Serving Size

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Rainbow Potato Pancakes

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    Cuisine:

    The flavor of this shold be 6 stars, but it was hard to serve and eat. My cakes didn't stay together very well and I had to put each serving on individual plates to avoid having potato pancakes all over the place. They tasted wonderful though and were not hard to make. A great, flavorful and healthy appetizer or side dish.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Rainbow Potato Pancakes, Another recipe from the Potato Board pamphlet that I have not yet tried This sounds like an interesting savory pancake with a combination of yummy veggies! With the bread crumbs and lack of flour, they sound more like a ‘patty’ than a pancake , The flavor of this shold be 6 stars, but it was hard to serve and eat My cakes didn’t stay together very well and I had to put each serving on individual plates to avoid having potato pancakes all over the place They tasted wonderful though and were not hard to make A great, flavorful and healthy appetizer or side dish


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    Steps

    1
    Done

    Place the Shredded Vegetables in a Clean Kitchen Towel. Wring Over Sink to Remove as Much Moisture as Possible. Place Vegetables in Large Bowl and Immediately Mix in Bell Pepper, Onions, Egg, Bread Crumbs, Salt, and Pepper to Blend Thoroughly.

    2
    Done

    in Large Nonstick Skillet, Heat 2 Teaspoons of the Oil Over Medium-High Heat.

    3
    Done

    With 1/4 Cup Measureing Cup, Portion Mixture Into Skillet to Make Four Pancakes, Pressing Down to Flatten Each Mound to About 1/3 Inch, and Spacing Apart.

    4
    Done

    Fry Until Well Browned on Bottom, About 4 Minutes. Flip and Brown Reverse Side.

    5
    Done

    Remove Withspaturla and Drain on Paper Towels. Serve Hot With Sour Cream, If Desired.

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