Title: Colorado Potato Panckae Appetizers
Categories: All newly t, Appetizers, Vegetables
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.

Recipe by: Colorado Potatoes Posted to MC-Recipe Digest V1 #682 by
L979@aol.com on Jul 21, 1997