Mock Potato Pancakes Recipe

Mock Potato Pancakes picture

Summary

Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelVery Easy
Health IndexHealthyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Frozen cauliflower12 Ounce
 Scallion1 , finely minced
 Egg1 Large, well beaten
 Butter1 Tablespoon
 Sour cream2 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 328 Calories from Fat 207

% Daily Value*

Total Fat 23 g36.1%

Saturated Fat 12.8 g63.8%

Trans Fat 0 g

Cholesterol 259.3 mg

Sodium 596.5 mg24.9%

Total Carbohydrates 21 g6.9%

Dietary Fiber 8.9 g35.7%

Sugars 10 g

Protein 14 g28.2%

Vitamin A 19.7% Vitamin C 268.2%

Calcium 14.9% Iron 15%

*Based on a 2000 Calorie diet

Directions

1. Defrost and partially cook cauliflower in microwave (about 2 or 3 minutes) until tender. Drain. Begin to mash cauliflower so that it partially forms a paste but leave some small chunks. This may take a little practice. You can also separate the cauliflower into two batches one smashed well, the other chopped.
2. Mix into well beaten egg, the cauliflower, green onions, salt & pepper. Mix well.
3. In a skillet, melt the butter on medium/high heat. Ladle a small amount of the mixture into the hot skillet. With a spatula, push in the sides to form a circle. The pancake should be small enough for your spatula to fit under completely. If your skillet is large enough, do two or more at a time. Cook until brown, flip over very carefully and brown the other side. Repeat until all are cooked. These can be kept warm in an oven until the rest of breakfast is ready.
4. Serve with a small dab of sour cream.
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