Title: Colorado Potato Panckae Appetizers
Categories: Appetizer Vegetable
Yield: 24 Servings

1	lb	Russet potatoes; peeled and grated
1		Egg
2	tb	Flour
1	ts	Salt
1/4	ts	Pepper
1	c	Grated carrots
1 1/2	c	Grated zucchini
		Olive oil
1/2	c	Low fat sour cream or plain yogurt
2	tb	Finely chopped basil
1	tb	Chopped chives

Preheat oven to 425. Wrap grated potatoes in several thicknesses of paper towels; squeeze to wring out liquid. In a bowl, beat eggs, flour, salt and pepper. Add grated potato, carrot and zucchini; mix together. Oil 2 non-stick baking sheets. Portion a heaping measuring tablespoon of vegetable mixture onto baking sheets; flatten to make a pancake. Bake 8-15 minutes, until bottoms are browned. Turn and bake 5 to 10 minutes more. Stir together sour cream and desired herbs or seasonings. Serve pancakes warm with a dollop of herb cream.

Makes about 24 appetizer pancakes.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Colorado Potatoes

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