Potato Pancakes
A bit high in carbs…but sure sounds good! Take into consideration
your own needs here!
Potato Pancakes
From Dr. Weil
8 pancakes
I have made these at the house of a friend who gives a party
featuring potato pancakes every year. He loves making them and
gets really creative, tossing in hot sauce or different herbs.
You can be as creative as you like with yours. Mine are a simple
version, and I like to serve them with fresh applesauce.
3 large Idaho or Yukon potatoes (about 2 pounds)
1 large sweet onion
1 cup matzo meal, medium grain
1 egg
1 tsp salt, or more to taste
1/4 cup olive oil
GARNISH:
Low-fat sour cream
Fresh applesauce
1. Peel and grate the potatoes and onion by hand or in a food
processor and put them in a large bowl. (If you grate the potatoes
ahead of time, make sure to soak them in water to keep them from
turning color, then drain and squeeze when ready to use.)
2. Add the matzo meal and the egg. Sprinkle in the salt and blend
everything together until the onions and potatoes are coated with
the egg and matzo meal. Let stand for 5 minutes.
3. With clean hands, roll a ball of dough just big enough to fit
into the palm of your hand, and flatten it out with your palms to
make a round cake. Repeat the process until you have used up all
the batter.
4. Set a medium saucepan over medium-high heat with 1 tablespoon
of olive oil. Lay 4 pancakes in the hot oil and cook for 1 minute
on each side, until they turn golden brown. Transfer the pancakes
to a paper towel to soak up any excess oil. Repeat, adding more
olive oil to the pan, until all pancakes are cooked. Serve with
sour cream and a side of fresh applesauce.
Per serving:
246 calories
8 g total fat (1 g sat)
27 mg cholesterol
39 g carbohydrate
5 g protein
3 g fiber