Mini Potato Pancake Canapes
This is from www.bestofhealth.com
1 medium baking potato, peeled and shredded
2 tablespoons all-purpose flour
2 tablespoons finely chopped green onion
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme, crumbled
1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary, crushed using mortar
and pestle
1/4 teaspoon salt
Vegetable oil spray
3 tablespoons nonfat or low-fat sour cream
black pepper (optional)
fresh thyme or rosemary (optional)
In a medium mixing bowl, combine potato, flour, green onion, thyme, rosemary,
and salt.
Stir with a fork until well combined.
Spray a large skillet with vegetable oil spray. Place skillet over medium-high
heat until hot. Spoon potato mixture into hot skillet, forming 8 pancakes of
about 1 heaping tablespoon each. Flatten with a metal spatula. Cook for 3 to 5
minutes, or until light brown. Turn and cook for 3 to 5 minutes, or until light
brown and crisp.
To serve, dollop each potato pancake with sour cream. Sprinkle with pepper and
garnish with thyme or rosemary, if desired.
Cook’s Tip: Potato pancakes are typically served as a side dish to meat. For 2
side-dish servings, simply make 4 pancakes instead of 8 and increase the cooking
time slightly.
Calories 45, Protein 2 g, Carbohydrates 9 g, Fat 0 g, Cholesterol 0 mg, Sodium
156 mg