Potato-Vegetable Pancake

A food processor makes short work of shredding the vegetables in this recipe. Although it's easier to make one big pancake and cut it into wedges, you can drop the mixture by tablespoons into the skillet if you prefer.

Makes 4 servings

3 small potatoes, peeled and shredded
1 medium parsnip, peeled and shredded
1/2 carrot, peeled and shredded
1 large egg, lightly beaten
2 tbps all purpose flour
3/4 tsp salt
1/4 tsp baking powder
2 tsp olive oil

1. In a large bowl mix the potatoes, parsnip, carrot, egg, flour, salt and baking powder.
2. In a large non-stick skillet, heat the oil until very hot. Spread the potato mixture into the skillet, flattening with a spatula until even. Cook over med-high heat until crisp, browned and set, about 8 mins per side. Cut into quarters before serving.

2 WW points per serving.

This recipe also works well with sweet potatoes instead of Idaho.