In a large bowl, mix the potatoes, parsnip, carrot, egg, flour, salt, and baking powder.
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 until crisp, browned, and set, about 8 minutes on each side. Cut into quarters before serving.
Per Serving (1/4 pancake)- 131 Cal, 4 g Fat, 1 g Sat Fat, 0 g Trans Fat, 53 mg Chol, 469 mg Sod, 21 g Carb, 3 g Fib, 4 g Prot, 42 mg Calc.
Points value- 2.
Tip- This recipe also works nicely with sweet potatoes instead of the Idahos.
Originally Submitted
1/27/2010
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