BAKED! Vegetable Latkes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 good size baking potato (about 4-5 inches long)2 green zucchini (or 1 zucchini & 1 yellow squash)2 carrots1 medium onion3/4 c. whole wheat flourtsp sea salt3/4 tsp pepper1/4 tsp black&red pepper blend2 tsp baking powder1 eggolive oil (for brushing)
Peel the potato. Grate potato, then place in a bowl of cold water to prevent browning. Next, grate zucchini, carrots, and onion, Drain potatoes, then squeeze all excess water out of potatoes and zucchini, carrots, and onions. Mix everything together with your hands or a fork. Add in flour, salt, peppers, baking powder, and egg.
Use a large jar-lid to (about 1/4 cup) form about 12 cakes, 1/2 inch thick each. Place on a greased baking sheet, brush tops with olive oil, and bake in a 425 F oven for 20-25 minutes, until lightly browned.
Serve with yogurt or applesauce.
Number of Servings: 12
Recipe submitted by SparkPeople user PESCETARIAN.
Use a large jar-lid to (about 1/4 cup) form about 12 cakes, 1/2 inch thick each. Place on a greased baking sheet, brush tops with olive oil, and bake in a 425 F oven for 20-25 minutes, until lightly browned.
Serve with yogurt or applesauce.
Number of Servings: 12
Recipe submitted by SparkPeople user PESCETARIAN.
Nutritional Info Amount Per Serving
- Calories: 77.5
- Total Fat: 2.9 g
- Cholesterol: 17.8 mg
- Sodium: 96.0 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 2.1 g
- Protein: 2.2 g
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