LOW CARB POTATO PANCAKES
Prep time: 15 min
Cook time: 25 min
This mixture of cauliflower rice and mashed potato flakes gives these potato cakes such a crispy dense flavor that is a great side dish for any breakfast or even by themselves!
INGREDIENTS
3 cups frozen cauliflower rice (about one 12-oz. bag)
4 egg whites or ½ cup fat-free liquid egg substitute
1/4 cup shredded onion
1/4 cup instant mashed potato flakes
1/4 tsp. each salt and black pepper
1 tbsp. olive oil
DIRECTIONS
In a large microwave-safe bowl, microwave cauliflower for 4 min.
Add remaining ingredients except olive oil. Mix well.
Spray a large skillet with nonstick spray, and add1 tsp. olive oil. Bring to medium heat. Take 1/3rd of the mixture, and divide it into 2 mounds in the skillet. Flatten each mound into a patty about 1/4 inch thick. Cook until slightly crispy, lightly browned, and cooked through, about 3 minutes per side. Place on paper towels to soak up excess oil.
Keep repeating with remaining oil and cauliflower mixture, adding 1 tsp olive oil for each set, for a total of 6 pancakes.
Dig in!
MACROS
Servings 6
Calories per Serving 183
Fat 7g
Carbohydrates 20.5g
Protein 11.5g
Fiber 6g
Sugar 6.5g
Sodium 175mg