Carrot Potato Pancakes

Ingredients

• 1 pound russet or Idaho potatoes
• 1 pound carrots
• 1 clove of garlic, minced
• 1 teaspoon dried thyme
• 1 tablespoon flour
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• Freshly ground pepper to taste
• 1 whole egg
• 2 egg whites

• Nutritional Information

  • Nutritional analysis per serving (20 servings)

    32 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 7 milligrams cholesterol; 46 milligrams sodium

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

Preparation

1. Peel the potatoes, and cut them into long strips. Process the potatoes, using the julienne blade of a food processor. Squeeze out the excess liquid with your hands.
2. Peel the carrots, and process them using the julienne blade of the food processor.
3. Mix the potatoes, carrots, garlic, thyme, flour, baking powder, salt and pepper together in a bowl.
4. Whisk together the egg and egg whites, and stir them into the potato-carrot mixture.
5. Heat a large nonstick pan until it is very hot. Reduce the heat to medium-high, and spray with nonstick spray.
6. Spoon heaping tablespoons of batter into the pan, and flatten slightly. Brown on one side, and turn to brown lightly on the second side.
7. Repeat until all the batter is used. Serve with light sour cream.

30 minutes