Recipe - Colorado Potato Panckae Appetizers

1 pound Russet potatoes; peeled and
grated
1 Egg
2 tablespoon Flour
1 teaspoon Salt
One fourth teaspoon Pepper
1 cup Grated carrots
1 One half cup Grated zucchini
Olive oil
One half cup Low fat sour cream or plain
yogurt
2 tablespoon Finely chopped basil
1 tablespoon Chopped chives

Preheat oven to 425. Wrap grated potatoes in several thicknesses of paper
towels; squeeze to wring out liquid. In a bowl, beat eggs, flour, salt and
pepper. Add grated potato, carrot and zucchini; mix together. Oil 2
nonstick baking sheets. Portion a heaping measuring tablespoon of
vegetable mixture onto baking sheets; flatten to make a pancake. Bake 815
minutes, until bottoms are browned. Turn and bake 5 to 10 minutes more.
Stir together sour cream and desired herbs or seasonings. Serve pancakes
warm with a dollop of herb cream.

Makes about 24 appetizer pancakes.

Recipe by: Colorado Potatoes Posted to MCRecipe Digest V1 #682 by
L979@aol.com on Jul 21, 1997