Oven-Baked Potato Pancakes
Ingredients
- 2 Yukon gold potatoes cut in quarters, lengthwise
- 1 large turnip, cut in quarters lengthwise
- 2 medium carrots
- 1 tablespoon chopped rosemary leaves
- 4 to 6 garlic cloves, peeled and smashed
- 1 egg, lightly beaten
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons extra-virgin olive oil
- 3/4 cup applesauce for serving (optional)
Preparation
1. Preheat oven to 425°. Julienne potatoes, turnip, and carrots using julienne attachment of food processor, or shred with box grater. Place vegetables in a strainer set over a bowl; squeeze with your hands and discard any liquid. Transfer vegetables to a bowl and stir in rosemary, garlic, egg, flour, and salt and pepper.
2. Line baking sheet with parchment paper. Using your hands, rub the surface with the olive oil; don't wash your hands! Use your oily hands to divide the mixture into 10 even clumps; press and shape into patties on the tray. Bake until crispy and golden on one side and the pancakes release easily from the pan (about 25-30 minutes). Flip and continue until the tops are a deep golden brown (about 15 minutes more). Serve warm, with applesauce, if desired.
- Prep Time:
- Cook Time:
- Yield: Makes 5 servings (serving size: 2 pancakes)
Nutritional Information
| Calories per serving: | 148 |
|---|---|
| Fat per serving: | 6.6g |
| Saturated fat per serving: | 1.2g |
| Monounsaturated fat per serving: | 4.4g |
| Polyunsaturated fat per serving: | 0.8g |
| Protein per serving: | 4g |
| Carbohydrates per serving: | 20g |
| Fiber per serving: | 4g |
| Cholesterol per serving: | 38mg |
| Iron per serving: | 1mg |
| Sodium per serving: | 532mg |
| Calcium per serving: | 42mg |
Good to Know
Baking these veggies pancakes instead of frying them cuts out more than 100 calories and 14 grams of fat.
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