Cauliflower Potato Pancakes

Cauliflower Potato Pancakes

Cauliflower brings down the carbohydrate content of these potato pancakes — without affecting the flavor! Yukon Gold potatoes and whole-wheat flour complete the flavor profile of this savory side, which is best served with sour cream and chives.

Learn about more ways to prepare vegetables in "Five Ways to Cook Healthy, Tasty Veggies."
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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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