Potato Pancakes with Apple-Cherry Chutney

by the Editors of Publications International, Ltd.


Potato Pancakes with Apple-Cherry Chutney Photo
Potato Pancakes with Apple-Cherry Chutney
Yield: Makes 6 servings
Served alongside the holiday main dish or with leftovers the next day, these delectable pancakes are easy to prepare and will fill your kitchen with a tantalizing aroma.
Ingredients:
Apple-Cherry Chutney (recipe)

1
pound baking potatoes (about 2 medium)

1/2
small onion

3
egg whites

2
tablespoons all-purpose flour

1/2
teaspoon salt

1/4
teaspoon black pepper

4
teaspoons vegetable oil, divided

Fresh mint



 
Preparation:
1.
Prepare Apple-Cherry Chutney; set aside.

2.
Wash and scrub potatoes; cut into chunks. Combine potatoes, onion, egg whites, flour, salt and pepper in food processor or blender; process until almost smooth (mixture will appear grainy).

3.
Heat large nonstick skillet 1 minute over medium heat. Add 1 teaspoon oil. Spoon 1/3 cup batter per pancake into skillet. Cook 3 pancakes at a time, 3 minutes per side or until golden brown. Repeat with remaining batter, adding 1 teaspoon oil with each batch. Serve with Apple-Cherry Chutney. Garnish with mint.



Nutritional Information:
Serving Size: 2 pancakes with 1/4 cup chutney
Sodium 214 mg
Protein 4 g
Fiber 1 g
Carbohydrate 31 g
Cholesterol <1 mg
Saturated Fat <1 g
Total Fat 3 g
Calories from Fat 17 %
Calories 164
Dietary Exchange:
Fruit 1/2
Starch 1-1/2
Fat 1/2


This recipe appears in: Vegetable Side Dish

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