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.
Makes 6 servings
|1||pound baking potatoes (about 2 medium)|
|2||tablespoons all-purpose flour|
|1/4||teaspoon black pepper|
|4||teaspoons vegetable oil, divided|
- Prepare Apple-Cherry Chutney; set aside.
- 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).
- 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.
|Serving Size:||2 pancakes with 1/4 cup chutney|
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||17 %|
Check out more recipes for Vegetable Side Dish