OVEN-BAKED POTATO PANCAKES RECIPES

OVEN-BAKED POTATO PANCAKES RECIPE | HEALTH.COM

Oven-Baked Potato Pancakes Recipe | Health.com image

Baking these veggies pancakes instead of frying them cuts out more than 100 calories and 14 grams of fat.

Provided by Sarah Copeland

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield Makes 5 servings (serving size: 2 pancakes)

Number Of Ingredients 11

Ingredients

2 Yukon gold potatoes cut in quarters, lengthwise
1 large turnip, cut in quarters lengthwise
2 medium carrots
1 tablespoon chopped rosemary leaves
4 to 6 garlic cloves, peeled and smashed
1 egg, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
3/4 cup applesauce for serving (optional)

Steps:

Preheat oven to 425°. Julienne potatoes, turnip, and carrots using julienne attachment of food processor, or shred with box grater. Place vegetables in a strainer set over a bowl; squeeze with your hands and discard any liquid. Transfer vegetables to a bowl and stir in rosemary, garlic, egg, flour, and salt and pepper.
Line baking sheet with parchment paper. Using your hands, rub the surface with the olive oil; don't wash your hands! Use your oily hands to divide the mixture into 10 even clumps; press and shape into patties on the tray. Bake until crispy and golden on one side and the pancakes release easily from the pan (about 25-30 minutes). Flip and continue until the tops are a deep golden brown (about 15 minutes more). Serve warm, with applesauce, if desired.

Nutrition Facts : Calories 148 calories, CarbohydrateContent 20 g, CholesterolContent 38 mg, FatContent 6.6 g, FiberContent 4 g, ProteinContent 4 g, SaturatedFatContent 1.2 g, SodiumContent 532 mg

OVEN-BAKED POTATO PANCAKES RECIPE | HEALTH.COM

Oven-Baked Potato Pancakes Recipe | Health.com image

Baking these veggies pancakes instead of frying them cuts out more than 100 calories and 14 grams of fat.

Provided by Sarah Copeland

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield Makes 5 servings (serving size: 2 pancakes)

Number Of Ingredients 11

Ingredients

2 Yukon gold potatoes cut in quarters, lengthwise
1 large turnip, cut in quarters lengthwise
2 medium carrots
1 tablespoon chopped rosemary leaves
4 to 6 garlic cloves, peeled and smashed
1 egg, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
3/4 cup applesauce for serving (optional)

Steps:

Preheat oven to 425°. Julienne potatoes, turnip, and carrots using julienne attachment of food processor, or shred with box grater. Place vegetables in a strainer set over a bowl; squeeze with your hands and discard any liquid. Transfer vegetables to a bowl and stir in rosemary, garlic, egg, flour, and salt and pepper.
Line baking sheet with parchment paper. Using your hands, rub the surface with the olive oil; don't wash your hands! Use your oily hands to divide the mixture into 10 even clumps; press and shape into patties on the tray. Bake until crispy and golden on one side and the pancakes release easily from the pan (about 25-30 minutes). Flip and continue until the tops are a deep golden brown (about 15 minutes more). Serve warm, with applesauce, if desired.

Nutrition Facts : Calories 148 calories, CarbohydrateContent 20 g, CholesterolContent 38 mg, FatContent 6.6 g, FiberContent 4 g, ProteinContent 4 g, SaturatedFatContent 1.2 g, SodiumContent 532 mg

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