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Roasted Butternut Squash
Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
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
