Potato Pancakes /w Zucchini And Dill Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Oil, divided
1 large: Zucchini, grated & squeezed
1: Red or green pepper, chopped
2 tbsp: Fresh dill, chopped
1 small: Onion, chopped
1 tsp: Salt,
1 centiliter: Garlic, minced
1/4 tsp: Pepper,
2 large: Baking potatoes, peeled,
1: Egg, lightly beaten
-grated & squeezed dry,
1/4 cup: Parmesan cheese, grated
Directions:
In a large ovenproof skillet heat 1 tb oil over medium heat. Add
pepper, onion and garlic; cook until softened and set aside. Preheat
broiler. In a large bowl combine pepper mixture, grated potatoes and
zucchini, dill, salt and pepper. stir in egg. In the same skillet
heat remaining oil over medium heat. Add vegetable mixture, pressing
down to flatten. Cook until bottom browns, 5 min. invert onto plate.
Slide cake back into skillet browned side up. Cook until bottom
browns, 5 min. Sprinkle with Parmesan and broil until golden brown, 3
min. Cut into wedges to serve.
Per serving: 171 cal; 5 g. protein; 9 g. fat; 38 mg Chol; 19 g.
carbs; 436 mg sodium; 46 mg Vitamin C.
From: Womens World, Oct 10, 95. Posted by Jim Weller.
Submitted By JIM WELLER On 10-12-95
Source from luhu.jp
pepper, onion and garlic; cook until softened and set aside. Preheat
broiler. In a large bowl combine pepper mixture, grated potatoes and
zucchini, dill, salt and pepper. stir in egg. In the same skillet
heat remaining oil over medium heat. Add vegetable mixture, pressing
down to flatten. Cook until bottom browns, 5 min. invert onto plate.
Slide cake back into skillet browned side up. Cook until bottom
browns, 5 min. Sprinkle with Parmesan and broil until golden brown, 3
min. Cut into wedges to serve.
Per serving: 171 cal; 5 g. protein; 9 g. fat; 38 mg Chol; 19 g.
carbs; 436 mg sodium; 46 mg Vitamin C.
From: Womens World, Oct 10, 95. Posted by Jim Weller.
Submitted By JIM WELLER On 10-12-95
Source from luhu.jp