Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Shredded potatoes (2 medium |
| \N \N | Potatoes) |
| 6 \N | Egg whites -- lightly |
| \N \N | Beaten |
| 1½ tablespoon | All-purpose flour |
| ⅛ teaspoon | Ground black pepper |
| 1 tablespoon | Grated onion |
Squeeze excess moisture from the potatoes. Transfer potatoes to a large bowl. Stir in the egg whites. Stir in the flour, pepper and grated onion. Lightly spray a large skillet or griddle with no-stick spray. Heat over medium heat. Drop by ⅓ cups onto the hot skillet or griddle and cook about 5 minutes on each side or until lightly browned and crisp. Serve immediately. Top with a dollop of nonfat sour cream or apple sauce. Serves 6.
Per serving: 61 calories, no fat, 4.8g protein, 10⅕ g carbohydrates, no cholesterol, 59 mg sodium..
Adapted from Healthy Homestyle Cooking by Evelyn Tribole, R.D. (Rodale Press, 1994)
Prevention Cuisine Dec/94 Typed for you by Marjorie Scofield 5/4/95 Recipe By : Adapted from Healthy Homestyle Cooking From: Marjorie Scofield Date: 05-07-95 (160) Fido: Recipes