Baked Potato Pancakes

Baked Potato Pancakes 
Canola oil cooking spray
6 medium Yukon Gold potatoes, peeled
2 large carrots, peeled
1/4 cup all-purpose flour 
1/4 cup flat-leaf parsley, finely minced 1/4 cup green onion, finely
chopped 
2 large eggs, beaten
1 Tbsp. canola oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper 
Reduced-fat sour cream or unsweetened applesauce (optional) 
Preheat the oven to 450 degrees. Spray a large non-stick baking sheet
with cooking spray. In a food processor or by hand, coarsely grate the
potatoes and carrots. Place them in a large sieve, set securely within a
larger bowl. Squeeze the vegetables to wring out as much liquid as
possible. If the vegetables still feel wet, pat them dry with paper
towels, then transfer them to a mixing bowl. Add the flour, parsley,
onion, eggs, oil, salt and pepper. Combine the ingredients well.Spoon
small mounds of the mixture on the baking sheet to form 2 1/2-inch
pancakes, leaving 1 inch between each. Bake the pancakes until they are
golden brown, about 6 to 8 mins on each side, turning once with a
spatula. Transfer them to a serving platter and garnish with reduced-fat
sour cream or applesauce, if desired. 
Makes about 16 pancakes or 8 servings. 
Per serving: 163 cals, 3 g total fat (<1 g sat fat), 28 g carb, 6 g
protein, 5 g dietary fiber, 185 mg sod
What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......
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Dwight D. Eisenhower
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* Catsrecipes Y-Group
Category:Cathy's Recipes