Carrot and Potato Cake
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Carrot and Potato Cake calories by ingredient
Introduction
carrot potato and onlion cake with sour cream basil and green onlion sauce carrot potato and onlion cake with sour cream basil and green onlion sauceNumber of Servings: 2
Ingredients
-
For Basil Chive Cream
3/4 c. sour cream
1/4 c. chopped fresh basil
2 tbsp chopped fresh chives
salt to taste
For Pancakes
2 zucchini, grated
2 carrots, grated
1 1/4 tsp salt
1/4 c. all-purpose flour
1 1/2 tsp sugar
1/4 tsp black pepper
2 egg whites
olive oil
Tips
Taken from http://www.threesquarechef.com/2009/07/summer-vegetable-pancakes-with-basil.html
Directions
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.