German Potato Pancakes Recipe

Potato Pancakes
submitted by sumit at ifood.tv

Summary

Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings3
CuisineCourse
VegetarianMain Ingredient
Interest Group

Ingredients

 Fresh parsley1⁄2 Bunch (50 gm)
 Onion1 Medium
 Potatoes1 Pound, peeled
 Eggs2
 Non fat powdered milk1⁄2 Cup (8 tbs)
 Whole wheat flour4 Tablespoon
 Sour cream/Yogurt2 Tablespoon
 Salt1⁄2 Teaspoon
 Oil2 Cup (32 tbs) (For Deep Frying, As Required)

Nutrition Facts

Serving size

Calories 429 Calories from Fat 188

% Daily Value*

Total Fat 21 g32.7%

Saturated Fat 4.3 g21.6%

Trans Fat 0 g

Cholesterol 146.2 mg

Sodium 399.8 mg16.7%

Total Carbohydrates 52 g17.3%

Dietary Fiber 7.5 g29.9%

Sugars 4.9 g

Protein 12 g24.7%

Vitamin A 32.6% Vitamin C 95.2%

Calcium 9.3% Iron 20.9%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a food processor bowl with a metal blade, process the parsely until finely minced.
2) In a medium mixing bowl, remove the parsely and keep aside.
3) Then process the onion until finely chopped, drain and add to the parsley.
4) In a processor bowl with a shredding disc, process the potatoes until shredded, then remove on a wax paper.
5) In a processor bowl with a metal blade, process the shredded potatoes until finely chopped and add to onions.
6) Stir the milk powder and flour together .
7) In the processor bowl, process the eggs for 5 seconds.
8) With the processor running, add milk powder and flour mixture, sour cream and salt, process until smooth.
9) Stir into the parsely and mix well.
10) In a non-stick pan, heat 1-2 tablespoons oil over medium-high heat and pour in 1/3 cup batter.
11) Cook the pancakes for about 5 minutes until brown, turn and brown the other side for 5 minutes.

SERVING
12) Serve immediately with yogurt and chives or a little applesauce.
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