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Recipe
Green Onion Parsley Potato Pancakes Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 405g | |
| Calories 383 | |
| Calories from Fat 111 | 29% |
| Total Fat 12.48g | 16% |
| Saturated Fat 6.35g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 190mg | 63% |
| Sodium 907mg | 38% |
| Potassium 1113mg | 32% |
| Total Carbs 47.98g | 13% |
| Dietary Fiber 6.1g | 20% |
| Sugars 7.5g | 5% |
| Protein 21.72g | 35% |
Ingredients Convert Measures
- 1 1/4 c. peeled, cubed baking potato, about 1/2 pound
- 2 tbsp. all-purpose flour
- 3/4 c. thinly sliced green onions
- 1/2 c. (2 ounce.) shredded reduced fat sharp cheddar cheese
- 1/4 c. minced fresh parsley
- 1/3 c. plain low-fat yogurt
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Dash of grnd nutmeg
- 1 egg, beaten
- Vegetable cooking spray
Directions
- Place cubed potato in a medium saucepan; cover with water and bring to a boil. Cover, reduce heat and simmer potato 15 min or possibly till tender. Drain and let cold.
- Combine potato and flour in a large bowl; mash with a fork. Stir in green onions, cheese, parsley, yogurt, salt, pepper, nutmeg and egg.
- Spoon about 2 Tbsp. batter per pancake onto a warm non-stick griddle coated with cooking spray. Cook 3 min on each side or possibly till browned. Serve hot. Yield: 16 (2") pancakes (about 34 calories per.
