Potato Pancakes with Yogurt-Dill Topping
For a change of pace, replace the shredded carrots with shredded parsnips.
  • 1 cup plain nonfat yogurt
  • 8 tablespoons chopped fresh dill
  • 1 scallion, thinly sliced
  • 1-1/4 pounds baking potatoes, peeled and shredded
  • 2 medium carrots, shredded
  • 1 medium onion, shredded
  • 1 egg, lightly beaten
  • 2 tablespoons flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 teaspoons olive oil

1. In medium bowl, stir together yogurt, 6 tablespoons of dill, and scallion. Refrigerate.

2. Preheat oven to 400°F. Spray a baking sheet with nonstick cooking spray. In large bowl, combine remaining 2 tablespoons dill, potatoes, carrots, onion, egg, flour, salt, and pepper, and stir well.

3. Spray large nonstick skillet with nonstick cooking spray, add 2 teaspoons of oil, and heat over medium heat. Scoop potato mixture, 1/2 cup at a time, into pan and flatten slightly to make one pancake. Add as many more pancakes as will fit into pan without crowding and cook 3 minutes per side or until browned. Transfer to prepared baking sheet. Repeat with remaining 2 teaspoons oil and potato mixture.

4. Bake pancakes for 5 minutes, or until cooked through and crisp. Serve pancakes with yogurt-dill sauce.

Nutritional Information
Per serving: 218 calories, 6g total fat, 1g saturated fat, 3.8g monounsaturated fat, .7g polyunsaturated fat, 3g dietary fiber, 7g protein, 36g carbohydrate, 54mg cholesterol, 502mg sodium.
Good source of: beta-carotene, calcium, copper, niacin, potassium, thiamin, vitamin B6, vitamin C.

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

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