Carrot and Potato Pancakes
These latkes with a twist are perfectly crisp on the outside, and tender and flavourful on the inside.
SERVINGS
10 pancakes
Ingredients
- 250 ml or 1 cupAll-Bran Original* cereal
- 625 ml or 2 1/2 cupsshredded, peeled potatoes (about 3 medium)
- 125 ml or 1/2 cupshredded carrot or sweet potato
- 45 ml or 3 tbspgrated onion
- 30 ml or 2 tbspfinely chopped fresh parsley
- 1egg (or 2 egg whites)
- 50 ml or 1/4 cup2% milk
- 1 ml or 1/4 tspsalt or seasoning salt
- 0.5 ml or 1/8 tsppepper
- 15 ml or 1 tbspvegetable 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.
