Caramelized Onion-Potato Pancakes Recipe

These are all my favorite things, carmelized onions, potatoes and corn. I rarely use the red onion and use a vidalia instead but the red would also add a nice color. I also most times use basil in place of the rosemary as it is a favorite too! This is lower in fat and a better for you potato pancake! From a fitness website.

• Ready In: 20 mins
• Serves: 4
• Yields: 8 pancakes

Ingredients

• 2  baking potatoes, baked and chilled
•  nonstick cooking spray
• 1  red onion, julienned (I use yellow sweet like a Vidalia)
• 1  red bell pepper, julienned
• 1⁄2 cup corn kernel
• 3  fresh garlic cloves, minced
• 1⁄2 teaspoon fresh rosemary, chopped
• 1  teaspoon fresh oregano, chopped
• 2  egg whites
•  salt
•  fresh ground black pepper

Directions

1. Peel the cold potatoes carefully with a paring knife and gently grate them with the coarse side of a cheese grater and set aside.
2. Lightly spray a sauté pan with nonstick cooking spray over medium-high heat.
3. Sauté the onions and peppers for about 5 minutes until the onions begin to brown. Add the corn, garlic and herbs and cook 2 to 3 minutes longer.
4. Set aside to cool.
5. Place the potatoes, vegetables, egg whites, salt and pepper in a medium size bowl and gently fold together.
6. Taste, adjust the seasoning, and form into eight 2" patties.
7. Place a non-stick griddle, skillet or lightly sprayed sauté pan over medium heat and toast each side of the cakes golden brown, about 3 to 4 minutes.