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November 20, 2018
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Low-Fat Potato Latkes

  • 4 cups potatoes, peeled and cut in- to wedges (about 4 medium)
  • 1 medium yellow onion, quartered
  • 1/2 (12.3-ounce package) lite silken tofu
  • 1/4 cup nutritional yeast
  • 2 1/2 tablespoons whole-wheat flour
  • 2 tablespoons yellow cornmeal
  • 1 tablespoon egg-replacer powder
  • 1 teaspoon nonaluminum baking powder
  • 1 teaspoon sea salt
  • 1/2 cup enriched soymilk, 1 percent fat
  • 1/2 cup mashed-potato flakes
  • 1 tablespoon olive oil

Preheat oven to 200 degrees.

Add the potatoes to the food processor with the grating blade in place. Then press and drain the grated potatoes on several thicknesses of paper towels or a clean kitchen towel. Next, grate the onions. Place grated potatoes and onions in a large bowl and set aside.

Clean processor bowl and, with the steel processing blade, blend the tofu until smooth.

Add the yeast, flour, cornmeal, egg-replacer powder, baking powder and salt. While processing and with motor running, add the soymilk.

In the large bowl, combine the tofu mixture with the grated vegetables and add the potato flakes. Mix thoroughly.

Spray electric frying pan griddle with oil over medium-high heat and add olive oil. Drop 1/3 cup batter for each pancake onto hot pan and cook, browning on both sides.

Place in a preheated oven until ready to serve. Makes 8 servings.

Nutritional analysis per serving (2 1/2 pancakes): 153 calories; protein, 8 grams; carbohydrates, 27 grams; fiber, 4 grams; fat, 3 grams; cholesterol, 0; calcium, 76 mg; sodium, 220 mg.

Monday, November 25, 2002

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