Easy Potato Pancakes with Apple-Cherry Chutney Recipe

Potato Pancakes with Apple-Cherry Chutney

YIELD Makes 6 servings

Served alongside the holiday main dish or with leftovers the next day, these delectable pancakes are easy to prepare and will fill your kitchen with a tantalizing aroma.

INGREDIENTS

Apple-Cherry Chutney (recipe) 1 pound baking potatoes (about 2 medium) 1/2 small onion 3 egg whites 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 4 teaspoons vegetable oil, divided Fresh mint

PREPARATION:

1. Prepare Apple-Cherry Chutney; set aside.
2. Wash and scrub potatoes; cut into chunks. Combine potatoes, onion, egg whites, flour, salt and pepper in food processor or blender; process until almost smooth (mixture will appear grainy).
3. Heat large nonstick skillet 1 minute over medium heat. Add 1 teaspoon oil. Spoon 1/3 cup batter per pancake into skillet. Cook 3 pancakes at a time, 3 minutes per side or until golden brown. Repeat with remaining batter, adding 1 teaspoon oil with each batch. Serve with Apple-Cherry Chutney. Garnish with mint.

This recipe appears in: Vegetable Side Dish NUTRITIONAL INFORMATION: Serving Size: 2 pancakes with 1/4 cup chutney Sodium 214 mg Protein 4 g Fiber 1 g Carbohydrate 31 g Cholesterol <1 mg Saturated Fat <1 g Total Fat 3 g Calories from Fat 17 % Calories 164 DIETARY EXCHANGE: Fruit 1/2 Starch 1-1/2 Fat 1/2