Basin Gold Potato Pancakes Recipe

Basin Gold Potato Pancakes picture

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Russet potatoes2 Pound, peeled and boiled (Basin Gold)
 Lemon juice1 Tablespoon (Juice Of 1 Lemon)
 Olive oil1 Tablespoon
 Garlic2 Clove (10 gm), minced
 Eggs4
 Biscuit mix1⁄2 Cup (8 tbs)
 Salt1 1⁄2 Teaspoon
 Pepper1⁄2 Teaspoon
 Onion1 Medium, chopped

Nutrition Facts

Serving size: Complete recipe

Calories 1442 Calories from Fat 321

% Daily Value*

Total Fat 36 g55.3%

Saturated Fat 8.5 g42.7%

Trans Fat 0 g

Cholesterol 845.9 mg

Sodium 3392 mg141.3%

Total Carbohydrates 241 g80.2%

Dietary Fiber 18.2 g72.8%

Sugars 21.5 g

Protein 48 g95.2%

Vitamin A 19.8% Vitamin C 128.3%

Calcium 44.5% Iron 81.8%

*Based on a 2000 Calorie diet

Directions

1. Grate potatoes into a bowl. Stir in lemon juice, olive oil and garlic.
2. Beat eggs in a large bowl; stir in biscuit mix, salt and pepper. Add onions and the potatoes. Puree in a food processor.
3. Heat a nonstick frying pan on medium-high. Spoon pancake mixture into the hot skillet in 2-inch rounds. Cook until golden brown; turn pancakes, press with the spatula, and cook until golden brown.
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