Hanukkah Potato Pancakes

         

Âe nonstick cooking spray
Âe 2 TB dill, chopped
Âe 11/2 lb baking potatoes, peeled and shredded
Âe 2 medium carrots, shredded
Âe 1 medium onion, shredded
Âe 1 egg, lightly beaten
Âe 2 tsp flour
Âe 3/4 tsp salt
Âe 1/4 tsp pepper
Âe 4 tsp organic extra virgin olive oil
Âe yogurt dill sauce

Yogurt Dill Sauce
Âe 1 cup plain nonfat yogurt
Âe 8 TB chopped fresh dill
1 scallion, thinly sliced

Preheat oven to 400F. Spray a baking sheet with nonstick cooking spray. In large bowl, combine 2 tablespoons dill, potatoes, carrots, onion, egg, flour, salt, and pepper and stir well. Spray large nonstick skillet with nonstick cooking spray, add 2 teaspoons of oil, and heat over medium heat. Scoop potato mixture, 1/2 cup at a time, into pan and flatten slightly to make one pancake. Add as many more pancakes as will fit into pan without crowding and cook 3 minutes per side or until browned. Transfer to prepared baking sheet. Repeat with remaining 2 teaspoons oil and potato mixture. Bake pancakes for 5 minutes or until cooked through and crisp. Serve pancakes with yogurt dill sauce.

Prepare the Yogurt Dill Sauce:
In medium bowl, stir together yogurt, 6 tablespoons of dill and scallion. Refrigerate. Makes 1 cup.

Nutrition Info
Per Serving (5 oz.): 130 calories (25 calories from fat), 3g total fat, 0.5g saturated fat, 2g dietary fiber, 4g protein, 23g carbohydrate, 25mg cholesterol, 270mg sodium

Recipe from Whole Foods

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