Carrot and Potato Pancakes
- prep time 20 min
- total time 30 min
- serves 10
2 ½ cups (625 ml) shredded, peeled potatoes (about 3 medium)
½ cup (125 ml) shredded carrot or sweet potato
3 tablespoons (45 ml) grated onion
2 tablespoons (30 ml) finely chopped fresh parsley
1 egg (or 2 egg whites)
¼ cup (50 ml) 2% milk
1 cup (250 ml) All-Bran Original* cereal
¼ teaspoon (2 ml) salt or seasoning salt
⅛ teaspoon (0.5 ml) pepper
1 tablespoon (15 ml) vegetable oilTip
1. Drain shredded potatoes well, blot lightly with paper towel. In large bowl, mix together potato, carrot, onion and parsley. Set aside.
2. In medium bowl, beat together egg and milk. Stir in cereal. Let stand for 5 minutes or until cereal is softened. Stir in potato mixture, salt and pepper.
3. In large non-stick skillet, heat oil over medium heat. Using 50 ml (1/4 cup) measure, portion onto hot skillet; flatten slightly with fork. Cook until golden, turning once. If desired serve with applesauce or sour cream.Tip
1. Use egg whites and skim milk. Instead of oil, spray pan with non-stick cooking spray. Serve with low-fat sour cream or plain low-fat yogurt.