Potato-Veggie Pancakes
From the American Institute for Cancer Research

Canola oil cooking spray
6 medium Yukon Gold potatoes, peeled
2 large carrots, scraped
1/4 cup all-purpose flour
1/4 cup flat-leaf parsley, finely minced
1/4 cup green onion, finely chopped
2 large eggs, beaten
1 Tbsp. canola oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Reduced-fat sour cream or applesauce, for garnish (optional)

Preheat oven to 450 degrees. Spray large non-stick baking sheet with oil spray.

Using a food processor or large hand grater, coarsely grate potatoes and carrots.

Place grated vegetables in large sieve. Set sieve into large bowl so it nestles securely. Hand-squeeze vegetables to wring out as much liquid as possible. If vegetables still feel wet, pat dry with paper towels.

Transfer vegetables to mixing bowl. Stir in flour, parsley, onion, eggs, oil, salt and pepper, making sure ingredients are well combined. Spoon small mounds of potato mixture on baking sheet to form 2 1/2-inch pancakes, leaving 1 inch between each.

Bake latkes until golden brown, 6 to 8 minutes per side, turning once with spatula. Transfer to plates or platter and serve at once with sour cream or applesauce, if desired.

Makes about 16 pancakes or 8 servings

Per serving: 131 calories, 3 g. total fat (less than 1 g. saturated fat), 22 g. carbohydrate, 4 g. protein, 2 g. dietary fiber, 178 mg. sodium.