TLC Cooking "Potato-Cabbage Pancakes"

Potato-Cabbage Pancakes

Potato-Cabbage Pancakes

YIELD Makes 2 servings
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INGREDIENTS

1/2	cup refrigerated no-added-fat shredded hash brown potatoes
1/2	cup shredded coleslaw mix, lightly packed
1/4	cup egg whites
1/4	teaspoon white pepper
4	tablespoons unsweetened applesauce (optional)
2	tablespoons fat-free sour cream (optional)

PREPARATION:

Mix potatoes, slaw, egg whites and pepper in medium bowl.
Spray large nonstick skillet with nonstick cooking spray and heat over medium-high.
Scoop and pack batter into 1/2-cup measure. Gently invert cup into skillet. Repeat with second pancake. Drizzle any juices from bowl over pancakes.
When batter begins to sizzle, gently press down with spatula to flatten into pancakes that are 1/2 inch thick and about 4 inches in diameter. Cook until pancake browns on one side, about 5 minutes. Turn pancakes. Cook on second side until pancake browns, 4 to 5 minutes.
If desired, top each pancake with either 2 tablespoons applesauce or 1 tablespoon sour cream.

Tip

Place unused Potato-Cabbage Pancakes in a freezer bag and freeze for later use.

Note

These pancakes make a nice change of pace for breakfast.

This recipe appears in: Vegetable Side Dish

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Starch