Tuesday's Healthy Recipe

Not Your Typical Flapjacks

Potato pancakes or latkes, are a traditional Jewish dish featuring fried patties made with grated potato, onion and egg. These decadent "pancakes" are popular throughout Europe. The Swedish variation is made with wheat flour, milk, egg and potatoes. Germans and Poles add garlic and chestnuts to their recipes. This version incorporates carrots which add a splash of color and a hearty dose of beta-carotene. They are also much leaner than traditional latkes as they are baked, not fried.

Baked Potato Pancakes

Olive oil cooking spray
6 medium Yukon Gold potatoes, peeled
2 large carrots, peeled
1/4 cup all-purpose unbleached flour
1/4 cup flat-leaf parsley, finely minced
1/4 cup green onion, finely chopped
2 large eggs, beaten
1 Tbsp. olive, hemp, palm or coconut oil
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
Reduced-fat sour cream or unsweetened applesauce (optional)

Preheat the oven to 450 degrees. Spray a large non-stick baking sheet with cooking spray. In a food processor or by hand, coarsely grate the potatoes and carrots. Place them in a large sieve, set securely within a larger bowl. Squeeze the vegetables to wring out as much liquid as possible. If the vegetables still feel wet, pat them dry with paper towels, then transfer them to a mixing bowl. Add the flour, parsley, onion, eggs, oil, sea salt and pepper. Combine the ingredients well.

Spoon small mounds of the mixture on the baking sheet to form 2 1/2-inch pancakes, leaving 1 inch between each. Bake the pancakes until they are golden brown, about 6 to 8 minutes on each side, turning once with a spatula. Transfer them to a serving platter and garnish with reduced-fat sour cream or applesauce, if desired.

Makes about 16 pancakes or 8 servings.

Per serving: 163 calories, 3 g total fat (<1 g saturated fat), 28 g carbohydrate, 6 g protein,
5 g dietary fiber, 185 mg sodium

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