Yields: 24 appetizers
1 10-ounce baking potato, peeled
2 tablespoons prepared horseradish
1 large egg
1 tablespoon all-purpose flour
2 green onions, chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
12 1/8-inch-thick wedges red apple tossed with 1 tablespoon lemon juice
12 1/8-inch-thick wedges green apple tossed with 1 tablespoon lemon juice
2 tablespoons applesauce
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1. Into large bowl, coarsely grate potato. Stir in horseradish, egg, flour, onions, salt, and pepper.
2. Heat oven to 350 degrees F. In large nonstick skillet, heat 1 tablespoon oil over medium heat. Add a tablespoon of potato mixture to skillet. Flatten slightly to a 2 1/4-inch round pancake. Repeat to make 5 more pancakes. Fry pancakes until golden brown on bottom — about 2 minutes. Turn pancakes and cook until second sides brown — about 2 minutes longer. Transfer pancakes to baking sheet. Repeat to make 6 more pancakes in remaining 1 tablespoon oil.
3. Place pancakes in oven and heat 5 minutes or until warmed through.
4. To serve, cut each pancake in half. Arrange apple wedges on several small trays. Place 1/4 teaspoon applesauce on each apple wedge. Place pancake half on top of applesauce.
Nutrition information per appetizer — protein: .6 g; fat: 1 g; carbohydrate: 4 g; fiber: .4 g; sodium: 27 mg; cholesterol: 9 mg; calories: 31.
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