Diabetic Cooking


Cauliflower Potato Pancakes



  • 1 1/2 cups cubed Yukon Gold potatoes
  • 3 cups roughly chopped cauliflower
  • 1/3 cup whole wheat flour
  • 1 egg, lightly beaten
  • 1 egg white
  • 1 tablespoon chopped fresh chives, plus additional for garnish
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 teaspoons vegetable oil, divided
  • Light sour cream (optional)


Bring large saucepan of water to a boil. Add potatoes and cauliflower; reduce heat. Simmer 10 minutes or until fork-tender. Drain potatoes and cauliflower. Let stand 5 to 10 minutes or until cool enough to handle.

Gently mash potatoes and cauliflower in large bowl. Add flour, egg, egg white, 1 tablespoon chives, baking powder, and salt; mix well.

Heat 1 teaspoon oil in large nonstick skillet over medium heat. Drop 1/4 cupfuls potato mixture into skillet; flatten slightly. Cook 5 to 7 minutes per side or until golden brown. Repeat with remaining oil and potato mixture.

Serve with sour cream, if desired. Garnish with additional chives.

Yield: 6 servings. Serving size: 2 pancakes.

Nutrition Facts Per Serving:
Calories: 89, Carbohydrates: 14 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 31 mg, Sodium: 313 mg, Fiber: 2 g

Exchanges per serving: 1/2 Bread/Starch, 1/2 Fat, 1 Vegetable.

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