French Potato Pancakes
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INGREDIENTS
- 1/2 ts Dried chervil or summer
- 1 1/2 c Frzn hashbrown potatoes,
- 2 tb Coarsely chopped ripe olives
- 1 ts Dijon mustard
- 1 c Finely diced cooked turkey
- 1 tb Parsley flakes
- 1 ct 8 oz (1 c) frozen fat free
- 4 ts Lour
- 2 2 eggs
- 1/2 c Sliced green onion
- 4 ts olive oil
INSTRUCTIONS
1. In a medium bowl, combine all ingredients except olive oil; mix well. 2. In a large nonstick skillet, heat 1 tsp of the oil over medium- high heat until hot. Spoon 1/4 of the potato mixture into the skillet; spread slightly. Cook 4-5 min without stirring, until bottom is brown. Flip pancake and cook other side for 3-4 minutes or until brown and thoroughly cooked. 3. Slide pancake onto serving platter and keep warm. Repeat with remaining oil and mixture. Garnish with additional parsley and green onion if desired. Per serving: 1 starch, 1 lean meat. Calories per serving: 210 Source: Pillsbury Fast and Healthy Magazine Nov/Dec 1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (16g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 16 | ||
| Calories from Fat: 11 (69%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.3g | 2 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 0.9g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 30.7mg | 1 % | |
| Potassium 49.9mg | 1 % | |
| Total Carbohydrate 1g | 0 % | |
| Dietary Fiber 0.6g | 2 % | |
| Sugars, other 0.4g | ||
| Protein 0.4g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 16
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