Colorado Potato Pancake Appetizers

Recipe Ingredients

1 lb	454g / 16oz	Russet potatoes - peeled and grated
1		Egg
2 tablespoons	30ml	Flour
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 cup	110g / 3.9oz	Grated carrots
1 1/2 cups	355ml	Grated zucchini
		Olive oil
1/2 cup	118ml	Low fat sour cream or plain yogurt
2 tablespoons	30ml	Finely chopped basil
1 tablespoon	15ml	Chopped chives

Recipe Instructions

Preheat oven to 425F.

Wrap grated potatoes in several thicknesses of paper towels; squeeze to wring out liquid.

In a bowl, beat eggs, flour, salt and pepper.

Add grated potato, carrot and zucchini; mix together. Oil 2 non-stick baking sheets.

Portion a heaping measuring tablespoon of vegetable mixture onto baking sheets; flatten to make a pancake.

Bake 8-15 minutes, until bottoms are browned.

Turn and bake 5 to 10 minutes more.

Stir together sour cream and desired herbs or seasonings.

Serve pancakes warm with a dollop of herb cream.

Makes about 24 appetizer pancakes.

Source:
Colorado Potatoes

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