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Potato, Zuchini, And Carrot Pancakes Recipe

Potato, Zuchini, And Carrot Pancakes Recipe

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Ingredients:

Serving

nonstick cooking spray
1 medium zucchini, shredded (about 1-1/4 cups)
1-1/2 lb. baking potatoes, peeled and shredded (about 4 cups)
1 large carrot, shredded (about 1 cup)
1/4 cup all-purpose flour
5 large eggs
2 tsp. chopped fresh thyme
1/2 tsp. salt
1/4 tsp. ground black pepper
1 tbsp. canola oil
1 recipe spring greens, below
mixed peppercorns, crushed (optional)

Directions:

1.) Preheat oven to 425 degrees F. Lightly coat two small baking sheets with nonstick cooking spray; set aside.
2.) Drain zucchini in a colander; press to squeeze out excess liquid. In large bowl combine zucchini, potatoes, carrot, flour, 1 of the eggs, thyme, salt, and pepper. See Photo
3.) In extra-large nonstick skillet heat half of the oil over medium heat. To make a pancake, spoon about 1-cup portion of potato mixture into skillet; evenly press and round edges with back of spatula to form a pancake See Photo. Cook two pancakes at a time, 4 to 5 minutes each side or until golden brown, turning once. Transfer to prepared baking sheet. Repeat with remaining oil and potato mixture.
4.) With the back of a wooden spoon or a 1/4-cup measure gently press each pancake, slightly off-center, to make a 3-inch-diameter depression, deep enough to hold an egg (Pancake Nests, below) See Photo. Pour one egg in each nest. Place pancakes with eggs in oven, being careful not to tilt baking sheet. Bake, uncovered, 10 to 12 minutes or until eggs are cooked through. Transfer pancakes to serving plates. Serve with Spring Greens. Sprinkle with crushed peppercorns. Makes 4 servings.
5.) Spring Greens: In large bowl combine 3 cups watercress and 1 small carrot, peeled and cut in long strips with vegetable peeler See Photo. For dressing, in bowl combine 2 teaspoons white wine vinegar, 1 teaspoon Dijon-style mustard, 1/4 teaspoon salt, and dash of black pepper. Slowly whisk in 3 tablespoons olive oil. Toss with watercress and carrot strips.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	291.82 Kcal (1222 kJ)
Calories from fat	88.56 Kcal
		% Daily Value*
Total Fat	9.84g	15%
Cholesterol	232.5mg	78%
Sodium	392.16mg	16%
Potassium	169.24mg	4%
Total Carbs	39.24g	13%
Sugars	0.9g	4%
Dietary Fiber	4.3g	17%
Protein	12.61g	25%
Vitamin C	2.7mg	4%
Vitamin A	0.2mg	6%
Iron	1.4mg	8%
Calcium	99.5mg	10%

Amount Per 100 g
Calories	109.74 Kcal (459 kJ)
Calories from fat	33.3 Kcal
		% Daily Value*
Total Fat	3.7g	15%
Cholesterol	87.43mg	78%
Sodium	147.47mg	16%
Potassium	63.64mg	4%
Total Carbs	14.76g	13%
Sugars	0.34g	4%
Dietary Fiber	1.62g	17%
Protein	4.74g	25%
Vitamin C	1mg	4%
Vitamin A	0.1mg	6%
Iron	0.5mg	8%
Calcium	37.4mg	10%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5.9

Points
8

PointsPlus

Good Points

saturated fat free,
sugar free

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