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Preptime: 20 min.Cooktime: 15 min.
Carbs: 34g
Fat: 4g
Fiber: 4g
Protein: 6g
Satfat: 0g
Sodium: 239mg
3 russet or Idaho potatoes
2 parsnips
2 medium yellow onions
1/4 cup breadcrumbs
1 teaspoon baking powder
1 egg
2 egg whites
salt to taste
freshly ground black pepper
2 tablespoons vegetable oil or nonstick cooking spray
1 cup non-fat sour cream
1 cup applesauce
Directions:
1. Preheat two nonstick baking sheets in a 450°F oven.
2. Peel the potatoes, parsnips and onions and coarsely grate them in a food processor fitted with a shredding disk, or on a box grater. Grab handfuls of the grated vegetables and squeeze tightly between your fingers to wring out as much liquid as possible.
3. Transfer the grated vegetables to a mixing bowl and stir in the breadcrumbs, baking powder, egg, egg whites, salt and pepper. (The potato pancakes should be highly seasoned.)
4. Drizzle the hot baking sheets with vegetable oil or spray them with nonstick spray. Spoon small mounds of the potato mixture onto the baking sheets to form 3-inch pancakes. Bake the pancakes in the oven until golden brown on one side (about 6 to 8 minutes), turn them over with a spatula and brown the other side (about 4 to 5 minutes).
5. Transfer to plates or a platter and serve immediately with sour cream and applesauce.
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