| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Side dish |
6 |
Servings |
INGREDIENTS
|
|
Vegetable oil |
| 3 |
c |
Shredded potatoes (about 1 lb.) |
| 1/2 |
c |
Sliced green onions OR- chopped onion |
| 1/2 |
c |
Pancake & Waffle Mix (Aunt Jemima Original) |
| 2 |
tb |
Water |
| 1/2 |
ts |
Salt (optional) |
INSTRUCTIONS
In large skillet, heat 1/4-inch deep oil over medium-high heat to 375 F.
Combine remaining ingredients; mix well. For each pancake, drop scant 1/4
cup potato mixture into skillet; shape into circle and flatten slightly
with back of spoon. Fry 2 to 3 minutes per side or until golden brown.
Drain on absorbent paper. Serve hot with applesauce or sour cream, if
desired.
NUTRITIONAL ANALYSIS per serving:
* calories 208
* carbohydrates 22 g
* protein 3 g
* fat 12 g
* calcium 61 mg
* sodium 170 mg
* cholesterol 0 mg
* dietary fiber 3 g
Source: "Hurry, Let's Eat!"
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker03.zip
A Message from our Provider:
“God wants to be your best friend”