'Potato' Pancakes

Sodium Girl

Ingredients

  • large carrots, peeled
  • large parsnips, peeled
  • large leek, washed and finely diced
  • large eggs, lightly beaten
  • 3 Tablespoons  all-purpose flour
  • 2 Teaspoons  dried dill
  • 1 Teaspoon  salt-free garlic powder
  • 1/2 Teaspoon  freshly ground black pepper
  •   Vegetable oil, for frying
  •   Applesauce, for serving
  •   Low-sodium Greek yogurt, optional

Potatoes are not only bland, but they become high in sodium when you try to overcompensate on flavor. For a healthier approach to your potato side dish, try these vegetable pancakes, made with shredded carrots and parsnips. 

Directions

Cover a plate or cooling rack with paper towels. Then, use a box grater to grate the carrots and the parsnips. In batches, squeeze the carrot and parsnip shreds over the sink until all the liquid is removed. Set them aside in a medium mixing bowl and repeat until all the carrots and parsnips have been squeezed dry.

Add the leeks, eggs, flour, dill, garlic powder, and black pepper to the bowl and using a wooden spoon or your hands, mix until everything is well combined. Add extra flour if the batter feels too wet and runny.

In a large nonstick skillet, heat 2 tablespoons of oil. When hot and ready, carefully make small patties (about ½ cup each) from the batter and place into the skillet, working in batches to not overcrowd the pan. Fry until golden brown, about 5 minutes per side, and then transfer the latkes to the paper-towel-lined plate or cooling rack. Repeat until all the batter has been latke’d and cooked. Serve immediately with applesauce and Greek yogurt. 

Nutrition

Calories per serving:

255 calories

Dietary restrictions:

Low Sodium Vegetarian, Dairy Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

13%

Servings:

6
  • Fat 19g 30%
  • Carbs 18g 6%
  • Saturated 2g 9%
  • Fiber 4g 15%
  • Trans 0g
  • Sugars 4g
  • Monounsaturated 13g
  • Polyunsaturated 3g
  • Protein 4g 8%
  • Cholesterol 62mg 21%
  • Sodium 50mg 2%
  • Calcium 55mg 5%
  • Magnesium 28mg 7%
  • Potassium 350mg 10%
  • Iron 1mg 8%
  • Zinc 1mg 4%
  • Phosphorus 93mg 13%
  • Vitamin A 244µg 27%
  • Vitamin C 13mg 21%
  • Thiamin (B1) 0mg 8%
  • Riboflavin (B2) 0mg 8%
  • Niacin (B3) 1mg 5%
  • Vitamin B6 0mg 8%
  • Folic Acid (B9) 66µg 17%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 5mg 25%
  • Vitamin K 24µg 30%
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