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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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From 1001 Low Fat Recipes. Also in the Vegetarian version of the same book. Ingredients:
2 cups shredded sweet potatoes |
1/2 cup shredded carrot |
1/2 cup shredded zucchini |
1/2 cup shredded potato |
1/4 cup onion, finely chopped |
1/4 teaspoon dried sage |
salt and pepper |
1 egg |
2 egg whites |
1/4 cup flour |
cooking spray |
4 tablespoons sour cream (optional) |
Directions:
1. Combine vegetables and sage in a medium bowl. Season to taste with salt and pepper.
2. Mix in egg and flour.
3. Spray skillet with cooking spray; heat over medium until hot.
4. Add half the vegetable mixture to the skillet, pressing down to make a 7-8 inch cake.
5. Cook over medium until browned on the bottom, 8-10 minutes.
6. Loosen cake with spatula and invert onto a plate.
7. Spray the skillet again with cooking spray and slide cake back into skillet.
8. Cook another 8-10 minutes.
9. Repeat with remaining potato mixture.
10. Cut each cake in half and top with sour cream.
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