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Cauliflower Potato Pancakes

Cauliflower Potato Pancakes

Cauliflower brings down the carbohydrate content of these potato pancakes — without affecting the flavor!
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Ingredients

Directions

Yield:
6 servings

Serving size:
2 pancakes

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.

Nutrition Information:

Calories: 89 calories, 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.

Copyright Diabetic Cooking.

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