Donna - dsw
Staff Captain
Carrot-Onion Pancakes
POINTS® Value: 2
Servings: 6
Preparation Time: 20 min
Cooking Time: 20 min
Level of Difficulty: Easy
We forgo tradition with this potato-free version of latkes. Make a batch in advance of your holiday celebration and then simply warm them in the oven before serving.
Ingredients
4 medium carrot(s), finely grated
1/2 small onion(s), finely grated
1 tsp fresh oregano, chopped
1 cup(s) fat-free egg substitute
1/2 cup(s) matzo meal, whole wheat
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 spray(s) cooking spray
1/2 cup(s) canned tomato sauce, heated
Instructions
· Stir together carrots, onion, oregano, egg substitute and matzo meal in a medium bowl; season to taste with salt and pepper. If batter is too dry to mold together, stir in 1 to 2 tablespoons of water.
· Coat a large nonstick skillet with cooking spray and warm over medium heat.
· Spoon batter into skillet by heaping tablespoonfuls and flatten with a spatula. Cook until nicely browned, about 4 to 5 minutes per side. Remove from pan and cover with aluminum foil to keep warm; repeat with remaining batter. Serve hot with tomato sauce on the side. Yields two 3-inch pancakes and about 1 1/3 tablespoons of tomato sauce per serving.
POINTS® Value: 2
Servings: 6
Preparation Time: 20 min
Cooking Time: 20 min
Level of Difficulty: Easy
We forgo tradition with this potato-free version of latkes. Make a batch in advance of your holiday celebration and then simply warm them in the oven before serving.
Ingredients
4 medium carrot(s), finely grated
1/2 small onion(s), finely grated
1 tsp fresh oregano, chopped
1 cup(s) fat-free egg substitute
1/2 cup(s) matzo meal, whole wheat
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 spray(s) cooking spray
1/2 cup(s) canned tomato sauce, heated
Instructions
· Stir together carrots, onion, oregano, egg substitute and matzo meal in a medium bowl; season to taste with salt and pepper. If batter is too dry to mold together, stir in 1 to 2 tablespoons of water.
· Coat a large nonstick skillet with cooking spray and warm over medium heat.
· Spoon batter into skillet by heaping tablespoonfuls and flatten with a spatula. Cook until nicely browned, about 4 to 5 minutes per side. Remove from pan and cover with aluminum foil to keep warm; repeat with remaining batter. Serve hot with tomato sauce on the side. Yields two 3-inch pancakes and about 1 1/3 tablespoons of tomato sauce per serving.
