Potato-Cheese Pancakes
- Total Time
- 30 minutes
- Rating
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Ingredients
- 1½pounds new potatoes (2 cups squeezed)
- 8ounces onion ( ½ cup squeezed)
- 3egg whites
- 2tablespoons flour
- 5tablespoons grated Parmigiano Reggiano cheese (2 ounces)
- ⅛teaspoon salt
- Freshly ground black pepper to taste
- Oil spray
Nutritional analysis per serving (18 servings)
59 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 63 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Finely chop potatoes in food processor, using steel blade. Drain.
- Step 2
Finely chop onion in food processor.
- Step 3
Press liquid from potatoes by pressing through strainer. Press liquid from onion through strainer.
- Step 4
Mix potatoes with onion, egg whites, flour, cheese, salt and pepper.
- Step 5
Heat nonstick pan, and coat with oil spray. Drop heaping tablespoons of batter onto hot surface, and cook over medium heat until browned on the bottom. Turn, and brown on second side.
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