Vegetable Pancakes

Preparation:  10 min. Cooking: 8 min. Total: 18 min.
Recipe photo
  • 1/2 Lb zucchini , grated
  • 3/4 Lb potatoes , peeled and grated
  • 1/2 Cup onions , diced
  • 1/2 tsp basil , or 1 Tbsp fresh, chopped1 Tbsp
  • 4 Tbsp grated Parmesan cheese
  • 4 Tbsp dry breadcrumbs
  • 1 large eggs
  • 1 egg whites
  • nonstick cooking spray
Preheat oven to 400 ℉. Combine first 3 ingredients in a colander and squeeze out excess moisture. Pat vegetables as dry as possible with paper towels. Combine vegetables, basil, Parmesan, breadcrumbs and pepper to taste in a bowl. Stir in eggs and set aside. Drop 1/4 cup vegetable mixture onto an oiled baking sheet and flatten with a spatula to about .25 inch thick. (Do not crowd pancakes.) Spray pancakes with cooking spray. Bake 5 minutes or until golden. Turn and bake another 3-4 minutes, or until cooked throughout. Serve warm.
Calories
180 Cal
Fat
4.3 g
Carbs
28 g
Protein
8.7 g
Fiber
2.6 g
Sugar
4.5 g
Cholesterol
59 mg
Sodium
210 mg


Nutrients

Fiber     2.6 g
Fat     4.3 g
Sugar     4.5 g
Carbs     28 g
Protein     8.7 g
Calories     180 Cal

Fats

Fat, Poly     0.6 g
Fat, Mono     1.3 g
Fat, Sat     1.8 g
Fat, Trans     0.1 g
Fat, Percent     21 %

Vitamins

Vitamin, K     4.5 mcg     3.7 %
Vitamin, A     230 IU     7.6 %
Vitamin, B12     0.3 mcg     12 %
Niacin     2 mg     12 %
Riboflavin     0.3 mg     20 %
Vitamin, C     22 mg     24 %
Vitamin, D     5.2 IU     0.9 %
Vitamin, B6     0.4 mg     28 %
Vitamin, E     0.3 mg     2 %
Panto, Acid     0.8 mg     16 %
Choline     50 mg     9.2 %
Thiamin     0.2 mg     17 %

Minerals

Calcium     110 mcg     11 %
Phosphorus     160 mg     23 %
Magnesium     42 mg     10 %
Copper     0.3 mcg     30 %
Fluoride     0.7 mcg     18 %
Zinc     1 mg     8.8 %
Cholesterol     59 mg     0.3 %
Sodium     210 mg     14 %
Selenium     8.5 mcg     15 %
Manganese     0.4 mg     5 %
Potassium     580 mg     12 %
Iron     1.1 mg     14 %