From Paulette Vickery's Recipe Collection

BB: POTATO PAN CAKES

vegetables

1/2 cup egg beaters
1/3 cup flour
1/4 cup grated onion
1/4 teaspoon black pepper
4 each large potatoes, shreaded
3 tablespoon liquid butter buds
1 1/2 cup apple sauce

Combine egg beaters, flour, onion, and pepper, set aside. Peel and shread 4 cups of potatoes, and pat dry with a paper towel. Stir potatoes into egg beaters mixture. Pour 1 1/2 tablespoons liquid butter buds into a Pammed nonstick skillet. For each pan cake spoon 1/3 cup potato mixture into skillet, spreading to a 4 inch circle. Cook 5-6 minutes, turning once to brown both sides. Remove and keep warm. Use remaining liquid butter buds as needed. Serve with apple sauce if desired. Per serving: fat 0.2 G, cholesterol 0 MG, fiber 2 G, calories 106, 2 percent calories from fat, protein 2 G, carbohydrate 24 G, sodium 108 MG.

Yield: 12 servings




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