Potato-Cheese Pancakes

Ingredients

• 1 ½ 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)
• ⅛ teaspoon salt
• Freshly ground black pepper to taste
• Oil spray

• Nutritional Information

  • Nutritional analysis per serving (18 servings)

    52 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 3 milligrams cholesterol; 42 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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16 to 20 pancakes

Preparation

1. Finely chop potatoes in food processor, using steel blade. Drain.
2. Finely chop onion in food processor.
3. Press liquid from potatoes by pressing through strainer. Press liquid from onion through strainer.
4. Mix potatoes with onion, egg whites, flour, cheese, salt and pepper.
5. 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.