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Mini Potato Pancake Canapes
Guiding Stars
Servings:
4 (59 g) as an appetizerPrep Time:
15 minutesCook Time:
0 minutes
Ingredients
Potato pancakes are a lovely appetizer or accompaniment to any brunch. This recipe is easy to scale up to feed a crowd, especially if you have an electric griddle with a large surface to allow you to serve more hot and fresh at the same time.
1 medium potato, peeled and shredded
2 Tbsp. flour
2 Tbsp. minced green onion
1 tsp. chopped fresh thyme
1 tsp. fresh rosemary
1/4 tsp. salt
Pepper to taste
3 Tbsp. non-fat sour cream
Directions
1. Combine all ingredients except sour cream.
2. Spray a large skillet with vegetable oil spray and heat over medium-high heat. Spoon potato mixture into hot skillet, forming 8 pancakes. Flatten with a metal spatula and cook until brown and crisp (3-5 minutes per side).
3. Dollop each potato pancake with sour cream to serve.
Nutrition
| Nutritional Facts | |
| Servings | 4 (59 g) |
| Base Nutrients | |
| Calories | 63 kcal (3%) |
| Calories from Fat | 3 kcal (0%) |
| Total Fat | 0 g (0%) |
| Saturated Fat | 0 g (0%) |
| Cholesterol | 1 mg (0%) |
| Sodium | 165 mg (7%) |
| Total Carbohydrates | 14 g (5%) |
| Dietary Fiber | 1 g (3%) |
| Protein | 2 g (3%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 6 mg (7%) |
| Minerals | |
| Calcium | 21 mg (2%) |
| Iron | 0 mg (2%) |
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