Directions:
- Place potatoes, shallots and egg in a food processor and grate; transfer to a bowl and season with salt and pepper.
- Heat olive oil over medium heat in a nonstick skillet; spoon 2 or more tablespoons of potato mixture into pan for each pancake; thickness and diameter will depend on how they are to be used.
- Cook until golden brown, turning frequently; drain on paper towels and serve warm; if pancakes are more than 1/4 thick, after sauteing, place them on a baking sheet and into a 325° oven for 5-10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 75.13 Kcal (315 kJ) | ||
| Calories from fat | 9.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.1g | 2% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 25.52mg | 1% | |
| Potassium | 290.73mg | 6% | |
| Total Carbs | 14.14g | 5% | |
| Sugars | 6.6g | 26% | |
| Dietary Fiber | 2.48g | 10% | |
| Protein | 3.91g | 8% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 1mg | 6% | |
| Calcium | 36.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 80.35 Kcal (336 kJ) | ||
| Calories from fat | 10.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.18g | 2% | |
|---|---|---|---|
| Cholesterol | 43.76mg | 14% | |
| Sodium | 27.29mg | 1% | |
| Potassium | 310.94mg | 6% | |
| Total Carbs | 15.12g | 5% | |
| Sugars | 7.06g | 26% | |
| Dietary Fiber | 2.65g | 10% | |
| Protein | 4.18g | 8% | |
| Vitamin C | 7.1mg | 11% | |
| Iron | 1.1mg | 6% | |
| Calcium | 39.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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