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Potato Pancakes with Apple-Cherry Chutney


Potato Pancakes with Apple-Cherry Chutney

Potato Pancakes with Apple-Cherry Chutney

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.

Yield

Makes 6 servings

Ingredients

Apple-Cherry Chutney
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

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