I have lots of potatoes to use up and I wanted to make something that is “Kate-friendly” and hide veggies in since Kate won’t eat veggies in their original form! These potato pancakes look easy and low fat. I think I am going to puree cauliflower and sweet potatoes and mix them in as well! I found the recipe on a cool blog called Kahakai Kitchen. Check out DebinHawaii’s blog by clicking on the bold name above!
Indian Potato Pancakes
Moosewood Restaurant Low-Fat Favorites
Makes eight 3-inch pancakes
1 1/2 cups grated white potatoes
1 1/2 tsp garam masala or curry powder
1/2 tsp salt
1/4 cup finely chopped scallions
1 egg white lightly beaten
Combine the potatoes, garam masala or curry, salt, scallions, and egg white. Warm a large non-stick skillet. Drop the potato batter by a scant 1/4-cup measure onto the skillet and gently flatten into a circle with a spatula. Make as many pancakes as will fit in your skillet, but leave enough room to flip them. (Moosewood Note: to save time, you may want to cook all of the pancakes simultaneously in two large skillets).
Cook on medium heat for about 5 minutes, or until browned. Flip the pancakes over, cover, and cook for 3 minutes on the second side. Then uncover and cook until browned, about 3 minutes.
*Picture courtesy Kahakai Kitchen blog.
Variation: Replace the white potatoes with sweet potatoes and use 2 egg whites.
Per 1.80-oz serving: 42 calories, 1.4g protein, .1g fat, 9.1g carbohydrates, 161mg sodium, 1.0g total dietary fiber.