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    You are in: Home / Recipes / Rainbow Potato Pancakes Recipe
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    Rainbow Potato Pancakes

    Rainbow Potato Pancakes. Photo by Chef Jean

    1/2 Photos of Rainbow Potato Pancakes

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    SrtaMaestra's Note:

    Another recipe from the Potato Board pamphlet that I have not yet tried. This sounds like an interesting savory pancake with a combination of yummy veggies! With the bread crumbs and lack of flour, they sound more like a 'patty' than a pancake.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the shredded vegetables in a clean kitchen towel. Wring over sink to remove as much moisture as possible. Place vegetables in large bowl and immediately mix in bell pepper, onions, egg, bread crumbs, salt, and pepper to blend thoroughly.
    2. 2
      In large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.
    3. 3
      With 1/4 cup measureing cup, portion mixture into skillet to make four pancakes, pressing down to flatten each mound to about 1/3 inch, and spacing apart.
    4. 4
      Fry until well browned on bottom, about 4 minutes. Flip and brown reverse side.
    5. 5
      Remove withspaturla and drain on paper towels. Serve hot with sour cream, if desired.

    Ratings & Reviews:

    • on November 25, 2008

      45

      The flavor of this shold be 6 stars, but it was hard to serve and eat. My cakes didn't stay together very well and I had to put each serving on individual plates to avoid having potato pancakes all over the place. They tasted wonderful though and were not hard to make. A great, flavorful and healthy appetizer or side dish.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rainbow Potato Pancakes

    Serving Size: 1 (184 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 172.0
     
    Calories from Fat 78
    45%
    Total Fat 8.6 g
    13%
    Saturated Fat 0.9 g
    4%
    Cholesterol 52.8 mg
    17%
    Sodium 499.8 mg
    20%
    Total Carbohydrate 20.2 g
    6%
    Dietary Fiber 3.2 g
    13%
    Sugars 3.1 g
    12%
    Protein 4.5 g
    9%

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