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Ingredients
1 pound russet or Idaho potatoes
1 pound carrots
1 clove of garlic, minced
1 teaspoon dried thyme
1 tablespoon flour
½ teaspoon baking powder
⅛ teaspoon salt
Freshly ground pepper to taste
1 whole egg
2 egg whites
Nutritional analysis per serving
7 grams carbs; 8 milligrams cholesterol; 33 calories; 1 gram fiber; 48 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the potatoes, and cut them into long strips. Process the potatoes, using the julienne blade of a food processor. Squeeze out the excess liquid with your hands.
- Step 2
Peel the carrots, and process them using the julienne blade of the food processor.
- Step 3
Mix the potatoes, carrots, garlic, thyme, flour, baking powder, salt and pepper together in a bowl.
- Step 4
Whisk together the egg and egg whites, and stir them into the potato-carrot mixture.
- Step 5
Heat a large nonstick pan until it is very hot. Reduce the heat to medium-high, and spray with nonstick spray.
- Step 6
Spoon heaping tablespoons of batter into the pan, and flatten slightly. Brown on one side, and turn to brown lightly on the second side.
- Step 7
Repeat until all the batter is used. Serve with light sour cream.
Private Notes