German Potato Patties (Pancakes)

http://recipes. cookingfor2. com/eRMS/ recp.aspx? recid=29525
German Potato Patties From Cooking for 2

These crisp-tender patties from Edie DeSpain of Logan, Utah
are accented with onion, curry and celery. I make many German
recipes from my mother, including this one, shares Edie. The patties
make a great side dish for chicken, and also complement breakfast
dishes like ham and eggs.


INGREDIENTS

1-1/3 cups finely shredded russet potatoes, squeezed dry

1 small onion, finely chopped

2 tablespoons chopped celery

1 egg, lightly beaten

1 tablespoon minced fresh parsley

1/2 teaspoon salt

1/2 teaspoon minced fresh marjoram or 1/8 teaspoon dried marjoram

1/8 teaspoon curry powder

1/8 teaspoon caraway seeds (LEAVE OUT)

1/8 teaspoon paprika

Dash pepper

1-1/2 teaspoons canola oil, divided

SERVINGS 2 CATEGORY Lower Fat METHOD Other stovetop
PREP 10 min. COOK 20 min. TOTAL 30 min.

DIRECTIONS

In a large bowl, combine the first 11 ingredients.
In a large nonstick skillet coated with cooking spray,
heat 3/4 teaspoon oil over medium heat. Drop potato mixture
by 1/4 cupfuls into skillet; press lightly to flatten.
Fry for 3-4 minutes on each side or until golden brown.
Repeat with remaining oil and potato mixture. Yield: 2 servings.

NUTRITIONAL INFO

Nutrition Facts: 3 patties equals 200 calories, 7 g fat
(1 g saturated fat), 106 mg cholesterol, 661 mg sodium, 29 g
carbohydrate, 3 g fiber, 7 g protein.

Potato and Apple Latkes

Potato and Apple Latkes

Servings: 10
Preparation Time: 10 min
Cooking Time: 20 min
Level of Difficulty: Easy

Perfect for holiday entertaining, we topped our potato-apple
pancakes with a dollop of sour cream. They're also delicious
with unsweetened applesauce.

Ingredients
1 large Yukon Gold potato(es), peeled
1 medium apple(s), such as Pink Lady, peeled,
cored, quartered
4 tsp dehydrated onion flakes
1 large egg(s), beaten
1/4 tsp table salt
1/4 tsp black pepper
1/4 tsp ground cinnamon
3 sprays cooking spray
1/2 cup fat-free sour cream

Instructions

Shred potato and apple into a medium-size bowl using
the fine-holes of a box grater or shredder; stir in
onion. Press out as much liquid as you can by hand;
drain liquid. Set aside mixture for 1 minute and press
out liquid again; drain again. Stir in egg, salt, pepper
and cinnamon.

Coat a very large nonstick skillet with cooking spray;
heat over medium-high heat. Drop potato mixture by
tablespoonfuls into skillet and flatten each with the
back of a spoon to make twenty 2-inch latkes.
(Leave at least 1 inch between latkes; you will
have to do this in batches.)

Cook latkes until golden on first side, about 3 minutes;
gently flip with a spatula. Cook until other side is golden,
about 3 to 4 minutes more. Carefully remove latkes to a
serving plate; cover to keep warm and repeat with remaining
ingredients. Top latkes with sour cream before serving.
Yields 2 latkes and 2 teaspoons of sour cream per serving.

Notes
Serving Suggestion: arrange latkes on a platter that has
been garnished with apple slices that have been brushed
with lemon juice to prevent browning.

SOURCE:  weight watchers