Healthy Potato Pancakes Recipe for Two Made with Cauliflower Rice
We love latkes (a.k.a. potato pancakes), and we wanna eat a lot of 'em. This recipe features frozen cauliflower rice and instant mashed potato flakes, keeping the prep time low and the deliciousness high! Feel free to enjoy these year-round -- pumpkin pie isn't just for Thanksgiving, and latkes aren't just for Hanukkah!
1/2 of recipe (3 latkes): 183 calories, 7g total fat (1g sat. fat), 463mg sodium, 20.5g carbs, 6g fiber, 6.5g sugars, 11.5g protein
Cook: 25 minutes
3 cups frozen riced cauliflower (about one 12-oz. bag)
1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
1/4 cup shredded onion, thoroughly patted dry
1/4 cup instant mashed potato flakes
1/4 tsp. each salt and black pepper
1 tbsp. olive oil
Optional toppings: light sour cream and chopped scallions, unsweetened applesauce and cinnamon
In a large microwave-safe bowl, microwave cauliflower for 3 1/2 minutes, or until hot.
Add remaining ingredients except olive oil. Mix until uniform.
Spray a large skillet with nonstick spray, and drizzle with 1 tsp. olive oil. Bring to medium heat. Take 1/3rd of the mixture, and divide it into 2 mounds in the skillet. Flatten each mound into a patty about 1/4 inch thick. Cook until slightly crispy, lightly browned, and cooked through, about 3 minutes per side, flipping carefully. Transfer to paper towels to soak up excess oil.
Repeat twice with remaining oil and cauliflower mixture, adding the oil carefully to avoid splattering, for a total of 6 pancakes.
MAKES 2 SERVINGS
Chew on this:
Years ago, we declared December to be National Eat Foods That Warm You Up Month. (We were probably cold at the time.) Load up your slow cooker for this Pot Roast Stew!
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