Borscht Pancakes
Potatoes pair up with beets and carrots to make a soul-satisfying pancake reminiscent of borscht. Serve these on their own as a vegetarian brunch or lunch dish, or as a side dish to accompany roast or broiled chicken.
  • 1 cup plain fat-free yogurt
  • 2 scallions, thinly sliced
  • 2 large baking potatoes (1 pound total), peeled, shredded, and squeezed dry
  • 1 medium-large beet (8 ounces), peeled and shredded
  • 1 medium carrot, shredded
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 large egg whites
  • 4 teaspoons olive oil

1. In medium bowl, stir together yogurt and scallions. Cover and refrigerate until serving time.

2. In large bowl, stir together potatoes, beet, carrot, flour, salt, salt, baking powder, and egg whites.

3. Preheat oven to 400°F. Spray large baking sheet with nonstick cooking spray.

4. In large nonstick skillet, heat 2 teaspoons of oil over medium-low heat. Using 1/2-cup measure, drop potato mixture into skillet to form 4 pancakes, and flatten to a 1/2-inch thickness. Cook until pancakes are golden brown, about 3 minutes per side. Transfer to baking sheet. Repeat with remaining 2 teaspoons oil and remaining potato mixture, cooking 4 more pancakes. Transfer to baking sheet.

5. Bake pancakes 7 to 10 minutes, turning them over once, until crisp and cooked through. Top each pancake with a dollop of yogurt sauce.

Nutritional Information
Per serving: 198 calories, 4.8g total fat (.7g saturated), 1mg cholesterol, 3.6g dietary fiber (1g soluble), 33g carbohydrate, 7g protein, 712mg sodium.

Date Published: 09/19/2005 > Printer-friendly Version

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