Carrot and Potato Pancakes
10 pancakes SERVINGS
Ingredients
- 250 ml or 1 cup All-Bran Original* cereal
- 625 ml or 2 1/2 cups shredded, peeled potatoes (about 3 medium)
- 125 ml or 1/2 cup shredded carrot or sweet potato
- 45 ml or 3 tbsp grated onion
- 30 ml or 2 tbsp finely chopped fresh parsley
- 1 egg (or 2 egg whites)
- 50 ml or 1/4 cup 2% milk
- 1 ml or 1/4 tsp salt or seasoning salt
- 0.5 ml or 1/8 tsp pepper
- 15 ml or 1 tbsp vegetable oil
Directions
1. Drain shredded potatoes well, blot lightly with paper towel. In large bowl, mix together potato, carrot, onion and parsley. Set aside.
2. In medium bowl, beat together egg and milk. Stir in cereal. Let stand for 5 minutes or until cereal is softened. Stir in potato mixture, salt and pepper.
3. In large non-stick skillet, heat oil over medium heat. Using 50 ml (1/4 cup) measure, portion onto hot skillet; flatten slightly with fork. Cook until golden, turning once. If desired serve with applesauce or sour cream.
Low-Fat Tips: Use egg whites and skim milk. Instead of oil, spray pan with non-stick cooking spray. Serve with low-fat sour cream or plain low-fat yogurt.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
