from TLC Networks
Shred potatoes and carrot. Wrap in several thicknesses of paper towels; squeeze to remove excess moisture. Combine potatoes, carrot, onion, flour, egg, salt and pepper in medium bowl; mix well.
2.Heat oil in large skillet over medium heat. Drop spoonfuls of potato mixture into skillet; flatten to form thin pancakes. Cook 5 minutes or until browned on bottom; turn pancakes and cook 5 minutes or until potatoes are tender.
Makes about 12 pancakes
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Serving Size: 1 Serving (97g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 105 | ||
Calories from Fat: 35 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 31mg | 10 % | |
Sodium 38.5mg | 1 % | |
Potassium 365.2mg | 10 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 13.3g | ||
Protein 2.7g | 4 % | |
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. |
Calories per serving: 105
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