Potato-Vegetable Pancake

By Melzie

A food processor makes short work of shredding the vegetables in this recipe. Although it's easier to make one big pancake and cut it into wedges, you can drop the potato mixture by tablespoons into the skillet if you prefer.

Ingredients

• 3 small Idaho potatoes, peeled and shredded
• 1 medium parsnip, peeled and shredded
• 1/2 carrot, peeled and shredded
• 1 large egg, lightly beaten
• 2 TB all purpose flour
• 3/4 tsp salt
• 1/4 tsp baking powder
• 2 tsp olive oil

Preparation

Step 1

1. In large bowl mix the potatoes, parsnip, carrot, egg, flour, salt, and baking powder.
2. In a large nonstick skillet, heat the oil until very hot. Spread the potato mixture into the skillet, flattening with a spatula until even. Cook over medium-high heat until crisp, browned, and set, about 8 minutes on each side. Cut into quarters before serving.

Makes 4 servings.

1/4 on pancake: 131 calories, 4 g fat, 1 g sat fat, 0 g trans fat, 53 mg chol, 469 mg sodium, 21 g carb, 3 g fiber, 4 g protein, 42 mg calcium

TIP: this recipe also works nicely with sweet potatoes instead of the Idahos.