Cauliflower Potato Pancakes

1) Bring large saucepan of water to a boil. Add pototoes and coliflower; reduce heat. Simmer 10 minutes or until fork-tender. Drain potatoes and cauliflower. Let stand 5 to 10 minutes or until cool enough to handle. 2) Gently mash pototoes and cauliflower in large bowl. Add flour, egg, egg white, 1 tablespoon chives, baking powder and salt; mix well. 3) Heat 1 teaspoon oil in large nonstick skillet over medium heat. Drop 1/4 cupfuls potato mixture into skillet; flatten slightly. Cook 5 to 7 minutes per side or until golden brown. Repeat with remaining oil and potato mixture. 4) Serve with sour cream, if desired. Garnish with additional chives. Can also serve with fruit for breakfast or desert.