Healthy Recipe for Diabetes - Baked Potato Pancakes

Ingredients: (Serves: 8)

-          Canola oil (or canola oil spray)
-          Six medium Yukon Gold potatoes, peeled
-          Two large carrots, scraped and peeled
-          ¼ of a cup of all-purpose flour
-          ¼ of a cup of flat-leaf parsley, minced fine
-          ¼ of a cup of green onion, chopped fine
-          Two large eggs, properly beaten
-          One tablespoon of canola oil
-          ½ of a teaspoon of salt
-          ½ of a teaspoon of fresh black pepper
-          Optional: some reduced-fat sour cream or applesauce

Directions:

1. Preheat oven to 450 degrees.
2. Spray large non-stick baking sheet with your oil or oil spray.
3. Coarsely grate the potatoes and carrots and place them in a large sieve.
4. Set the sieve into a large bowl so it nestles securely.
5. Squeeze veggies to wring out as much liquid as humanly possible and if they’re still wet then pat them down with paper towels before transferring to a mixing bowl.
6. Stir in the flour, eggs, onion, parsley, salt and pepper and oil. Combine them well.
7. Spoon small mounds of mixture onto a baking sheet to form two and a half inch pancakes (or so). Leave one inch in between them all.
8. Bake them until golden brown – usually about 6-8 minutes per side.
9. Transfer pancakes to warm plate and serve at once. Preferably, serve with either low-fat sour cream or applesauce.