Vegetarian: Snacks & Appetizers: Chive Potato Pancakes
These crispy potato pancakes are stacks of fun!
Author: Fresh Finesse
Date: October 23, 2007
Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 15 mins
2 large Royal Blue, Ruby Lou, White Star or Nadine potatoes, unpeeled, grated and the moisture squeezed from them
1 large carrot, grated
1 brown onion, peeled and grated
2 Tbsp chives, chopped
1 egg (50g), beaten
1/4 cup self raising flour
1 pinch of freshly ground black pepper, to taste
1 coat of olive oil spray
100 g extra-light sour cream
1 Tbsp sweet chilli sauce
Heat a frying pan and spray with olive oil spray.
Combine the potatoes, carrot, onion, herbs, egg, flour and pepper and mix well.
Drop tablespoonfuls of the mixture into the pan and flatten into a pancake.
Cook over low heat for 5 minutes each side until crisp.
Combine the sour cream with the sweet chilli sauce.
Serve the potato pancakes with the dipping sauce on the side.
Try using grated zucchini or sweet potato in place of the carrot or onion. Other herbs, such as flat parsley, could be substituted for the chives.
Variations are not included in the nutritional analysis.
|Saturated Fat:||2.5 g|
|Total Sugars:||8.2 g|