Carrot-Dill Pancakes
These savory pancakes make a wonderful appetizer or a vegetable side dish.
  • 1 pound carrots, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1 egg white
  • 1/3 cup chopped fresh dill
  • 3 tablespoons flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 4 teaspoons olive oil
  • 2 tablespoons reduced-fat sour cream

1. In large saucepan, combine carrots, garlic, and water to cover by 1 inch. Bring to a boil, reduce to a simmer, cover, and cook 20 minutes or until carrots are very tender. Drain well. Transfer to a food processor and process until coarsely pureed.

2. Transfer puree to large bowl and stir in egg white, dill, flour, baking powder, salt, and cayenne until blended. Using a scant 1/4-cup measure, form mixture into 8 patties.

3. In large nonstick skillet, heat oil over medium heat. Add patties and cook until golden brown, about 2 minutes per side.

4. Serve carrot cakes with sour cream.

Nutritional Information
Per serving: 126 calories, 5.4g total fat, 1.2g saturated fat, 3.3g monounsaturated fat, 0.5g polyunsaturated fat, 3.7g dietary fiber, 3.3g protein, 17g carbohydrate, 3mg cholesterol, 408mg sodium.
Good source of: beta-carotene, vitamin B6.

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

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