RAINBOW POTATO PANCAKES

2/3 pound unpeeled potato, shredded (2 medium)
1 medium carrot, peeled and shredded (6-inch)
1 medium zucchini, shredded (5 to 6-inch)
1/3 cup finely diced red bell pepper
1/3 cup sliced green onions with tops
1 large egg, slightly beaten
2 tablespoons unseasoned dry bread crumbs
3/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil, divided use
Reduced-fat sour cream (optional, to serve)

Enclose the shredded potato, carrot, and zucchini in a clean kitchen towel; wring over sink to remove as much moisture as possible. Place vegetables in large bowl and immediately mix in bell pepper, onions, egg, bread crumbs, salt and pepper to blend thoroughly.

In large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. With 1/4-cup measure, portion mixture into skillet to make four pancakes, pressing down to flatten each mound to about 1/3 inch, and spacing apart.

Fry until well browned on bottom sides, about 4 minutes. Flip and brown on reverse sides. Remove with spatula and drain on paper towels. Repeat with remaining oil and potato mixture.

Serve hot with sour cream, if desired.

Makes 4 servings, or 12 (3-inch) pancakes
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