2 baking potatoes, baked and chilled
\nnonstick cooking spray
\n1 red onion, julienned
\n1 red bell pepper, julienned
\n1\/2 C. corn kernels
\n3 cloves fresh garlic, minced
\n1\/2 tsp. fresh rosemary, chopped
\n1 tsp. fresh oregano, chopped
\n2 egg whites
\nfreshly ground black pepper<\/p>\n
Peel the cold potatoes carefully with a paring knife and gently grate them with the coarse side of a cheese grater and set aside. Lightly spray a saut\u00e9 pan with non-stick cooking spray over medium-high heat. Saut\u00e9 the onions and peppers for about 5 minutes until the onions begin to brown. Add the corn, garlic and herbs and cook 2 to 3 minutes longer. Set aside to cool. Place the potatoes, vegetables, egg whites, salt and pepper in a medium size bowl and gently fold together. Taste, adjust the seasoning, and form into eight 2″ patties. Place a non-stick griddle, skillet or lightly sprayed saut\u00e9 pan over medium heat and toast each side of the cakes golden brown, about 3 to 4 minutes.<\/p>\n
2 pancakes Calories 123 Dietary Fiber 3 g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 baking potatoes, baked and chilled nonstick cooking spray 1 red onion, julienned 1 red bell pepper, julienned 1\/2 C. corn kernels 3 cloves fresh garlic, minced 1\/2 tsp. fresh rosemary, chopped 1 tsp. fresh oregano, chopped 2 egg whites freshly ground black pepper Peel the cold potatoes carefully with a paring knife and gently grate them with the coarse side of a cheese grater and set aside. Lightly spray a saut\u00e9 pan with non-stick cooking spray over medium-high heat….<\/p>\n