Carrot and Potato Cake
- Number of Servings: 2
Ingredients
For Basil Chive Cream3/4 c. sour cream1/4 c. chopped fresh basil2 tbsp chopped fresh chivessalt to tasteFor Pancakes2 zucchini, grated2 carrots, grated1 1/4 tsp salt1/4 c. all-purpose flour1 1/2 tsp sugar1/4 tsp black pepper2 egg whitesolive oil
Make Basil Chive Cream
In a bowl combine chopped basil, chives and salt. Store in fridge until ready to serve.
Make Pancakes
Shred zucchini and carrots into a colander and toss with salt. Let stand for 20 minutes and then take handfuls at a time and squeeze all of the liquid out. Transfer the drained veggies to a large bowl and combine with flour, sugar, and pepper.
Using a stand mixer beat egg whites with salt until they form a stiff peak. Then fold them into the vegetable mixture.
Preheat a cast iron pan with 2 tbsp of oil. Work in batches spoon 1/4 c. mixture into pan and flatten with a spoon. Cook until golden brown about 2-3 minutes each side. Remove and place on paper towels to drain the excess oil and sprinkle with salt. Serve with a dollop of Basil Chive Cream.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user SARAHBEAR33.
In a bowl combine chopped basil, chives and salt. Store in fridge until ready to serve.
Make Pancakes
Shred zucchini and carrots into a colander and toss with salt. Let stand for 20 minutes and then take handfuls at a time and squeeze all of the liquid out. Transfer the drained veggies to a large bowl and combine with flour, sugar, and pepper.
Using a stand mixer beat egg whites with salt until they form a stiff peak. Then fold them into the vegetable mixture.
Preheat a cast iron pan with 2 tbsp of oil. Work in batches spoon 1/4 c. mixture into pan and flatten with a spoon. Cook until golden brown about 2-3 minutes each side. Remove and place on paper towels to drain the excess oil and sprinkle with salt. Serve with a dollop of Basil Chive Cream.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user SARAHBEAR33.
Nutritional Info Amount Per Serving
- Calories: 432.3
- Total Fat: 28.3 g
- Cholesterol: 24.6 mg
- Sodium: 314.9 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 4.5 g
- Protein: 10.5 g
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