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This recipe is...
lower in fat
2 baking potatoes,baked and chilled
nonstick cooking spray
1 red onion,julienned
1 red bell pepper,julienned
1/2 cup corn kernels
3 cloves fresh garlic,minced
1/2 teaspoon fresh rosemary,chopped
1 teaspoon fresh oregano,chopped
2 egg whites
salt to taste
freshly ground black pepper
1. Peel the cold potatoes carefully with a paring knife and gently grate them with the coarse side of a cheese grater and set aside.
2. Lightly spray a sauté pan with non-stick cooking spray over medium-high heat. Sauté the onions and peppers for about 5 minutes until the onions begin to brown. Add the corn, garlic and herbs and cook 2 to 3 minutes longer. Set aside to cool.
3. Place the potatoes, vegetables, egg whites, salt and pepper in a medium size bowl and gently fold together. Taste, adjust the seasoning, and form into eight 2" patties.
4. Place a non-stick griddle, skillet or lightly sprayed sauté pan over medium heat and toast each side of the cakes golden brown, about 3 to 4 minutes.
Serving Size: 2 pancakes
Number of Servings: 4
|Fat||0 g||Fiber||3 g|
|Protein||4 g||Saturated Fat||0 g|
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