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Sweet Potato and Squash Pancakes

Recipe #267240 | 25 min | 15 min prep | SERVES 6 (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Oolala

From Chef Barry Benezra, owner of Chef Bezzie of Miami, FL. I tore this out a newspaper.

Posted on: Nov 21, 2007

Print Recipe

Ingredients

  • 1 teaspoon vegetable oil
  • 2 cups sweet potato, unpeeled and shredded, about 1 large
  • 1 1/2 cups yellow squash, unpeeled and shredded, about 1 large
  • 1/4 cup onion, shredded, about half a small onion
  • 2 egg white
  • 2 tablespoons fresh chives, chopped
  • 2 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon cilantro

    • Directions

    1. 1
      Heat oven to only 200 degrees F.
    2. 2
      Spray griddle or 10 inch skillet with nonstick cooking spray; add oil.
    3. 3
      Heat griddle over medium heat or to 375 degrees F.
    4. 4
      Mix remaining ingredients.
    5. 5
      For each pancake, spoon a scant 1/3 cup batter onto hot griddle; flatten slightly.
    6. 6
      Cook about 5 minutes on each side or until golden brown.
    7. 7
      Place cooked pancakes on ungreased cookie sheet, and keep warm in oven while cooking reamining pancakes.

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    Nutrition Facts

    Serving Size 1 (103g)

    Recipe makes 6 servings

    Calories 69
    Calories from Fat 8 (11%)
    Amount Per Serving %DV
    Total Fat 0.9g 1%
    Saturated Fat 0.1g 0%
    Monounsaturated Fat 0.2g
    Polyunsaturated Fat 0.5g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 239mg 9%
    Potassium 272mg 7%
    Total Carbohydrate 13.2g 4%
    Dietary Fiber 1.9g 7%
    Sugars 2.9g
    Protein 2.6g 5%
    Vitamin A 6407mcg 128%
    Vitamin B6 0.2mg 9%
    Vitamin B12 0.0mcg 0%
    Vitamin C 9mg 16%
    Vitamin E 0mcg 1%
    Calcium 22mg 2%
    Iron 0mg 2%

    detailed view...

    how is this calculated?

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