Carrot and Potato Pancakes Recipe

Name: Carrot and Potato Pancakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: : 10 pancakes
Ingredients: 250 ml or 1 cup All-Bran Original* cereal; 625 ml or 2 1/2 cups shredded, peeled potatoes (about 3 medium); 125 ml or 1/2 cup shredded carrot or sweet potato; 45 ml or 3 tbsp grated onion; 30 ml or 2 tbsp finely chopped fresh parsley; 1 egg (or 2 egg whites); 50 ml or 1/4 cup 2% milk; 1 ml or 1/4 tsp salt or seasoning salt; 0.5 ml or 1/8 tsp pepper; 15 ml or 1 tbsp vegetable oil

Ingredients

250 ml or 1 cup All-Bran Original* cereal
625 ml or 2 1/2 cups shredded, peeled potatoes (about 3 medium)
125 ml or 1/2 cup shredded carrot or sweet potato
45 ml or 3 tbsp grated onion
30 ml or 2 tbsp finely chopped fresh parsley
1 egg (or 2 egg whites)
50 ml or 1/4 cup 2% milk
1 ml or 1/4 tsp salt or seasoning salt
0.5 ml or 1/8 tsp pepper
15 ml or 1 tbsp vegetable oil

PREP TIME 10m	COOK TIME 5m	TOTAL TIME 15m
YIELD : 10 pancakes

Instructions

Drain shredded potatoes well, blot lightly with paper towel.
In large bowl, mix together potato, carrot, onion and parsley.
Set aside.
In medium bowl, beat together egg and milk.
Stir in cereal.
Let stand for 5 minutes or until cereal is softened.
Stir in potato mixture, salt and pepper.
In large non-stick skillet, heat oil over medium heat.
Using 50 ml (1/4 cup) measure, portion onto hot skillet; flatten slightly with fork.
Cook until golden, turning once.
If desired serve with applesauce or sour cream.
Low-Fat Tips: Use egg whites and skim milk.
Instead of oil, spray pan with non-stick cooking spray.
Serve with low-fat sour cream or plain low-fat yogurt.