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These baked potato pancakes make a hearty, mid-winter main dish
2 tbsp olive oil, divided
2 large russet potatoes, peeled
1 large parsnip, peeled
1/2 Spanish or vidalia onion, chopped
100 g sliced ham, chopped
1 egg, beaten
1/4 cup whole wheat flour
1/2 tsp salt
Preheat oven to 400°F (200°C). Grease 2 baking sheets with 1 tbsp (15 mL) of the oil. With a box grater or food processor, shred potatoes and parsnip, then set in a sieve over a bowl to drain for 10 minutes.
In a large bowl, toss potatoes and parsnips with onion, ham, egg, flour and salt. Combine well. Form each of the pancakes by lightly packing mixture into a 1⁄4 cup (50 mL) dry measure, then flipping over onto prepared baking sheet. Brush the tops with remaining oil.
Bake for 15 minutes, flip and bake for 10-15 minutes longer, or until golden and crispy. Serve with applesauce and low-fat sour cream or plain yogurt.
Makes 16-20 pancakes (4 servings).
In a serving: 296 calories, 11.0 g protein, 9.1 g fat, 44.5 g carbohydrates, 4.8 g dietary fibre, 30 mg vitamin C
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