Like veggie latkes but heavier on egg than normal. A nice breakfast idea. I'll admit, they're a lil bland for my taste buds, but our toddler LOVES them and they're perfectly portable for lunch at daycare or snacks on the road. (without the sour cream of course!)
from: me
20 Minutes to Prepare and Cook
4 servings of 2 cakes each
INGREDIENTS
2 carrots, shredded
1 zucchini, shredded
3 eggs, lightly beaten
1 Tbsp potato starch
salt ~ to taste
1 T sour cream per serving for garnish
DIRECTIONS-Mix shredded carrots, zucchini, eggs and potato starch in a bowl, salt to taste
-Cook like pancakes
-3inch rounds should make approximately 8 cakes
-serve warm with sour cream on top.
NUTRITIONAL INFORMATION
Servings Per Recipe: 4
Amount Per Serving: 2 3-inch cakes
Calories: 86.5
Total Fat: 4.3 g
Cholesterol: 160.8 mg
Sodium: 75.7 mg
Total Carbs: 6.7 g
Dietary Fiber: 2.0 g
Protein: 5.6 g
calculated from from sparkpeople.com
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