POTATO-CHEESE PANCAKES

Potato-Cheese Pancakes image

Provided by Marian Burros

Time 30m

Yield 16 to 20 pancakes

Number Of Ingredients 8

Previous Next

Ingredients

1 1/2 pounds new potatoes (2 cups squeezed)
8 ounces onion ( 1/2 cup squeezed)
3 egg whites
2 tablespoons flour
5 tablespoons grated Parmigiano Reggiano cheese (2 ounces)
1/8 teaspoon salt
Freshly ground black pepper to taste
Oil spray

Steps:

Finely chop potatoes in food processor, using steel blade. Drain.
Finely chop onion in food processor.
Press liquid from potatoes by pressing through strainer. Press liquid from onion through strainer.
Mix potatoes with onion, egg whites, flour, cheese, salt and pepper.
Heat nonstick pan, and coat with oil spray. Drop heaping tablespoons of batter onto hot surface, and cook over medium heat until browned on the bottom. Turn, and brown on second side.

Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 70 milligrams, Sugar 1 gram, TransFat 0 grams