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Lower Calorie Potato Recipe: The Big Potato Pancake
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Whether you have leftover mashed potatoes or if you've just made a large batch, you can be assured that any leftovers won't go to waste with our tasty, lower calorie recipe for The Big Potato Pancake.
While potatoes are one of the members of the Vegetable Group that contain more calories than ninety percent of its other healthy members, it joins the ranks of corn and sweet potatoes - and can fit well into your weight loss plan.
Keys to Keeping Dietary Fat & Caloric Values Low
Added fat is the culprit where both caloric values and dietary fat are concerned. Whether margarine, butter, whole milk, cream cheese, sour cream or cheese are added - these foods although healthy as stand-alone's (but even more healthy when skim-based) increase the fat content of the potatoes - or in any food that they are added to.
The reason why fats such as margarine and butter are so loved is because they add flavor. Along this line, in this lower calorie potato recipe we won't be adding anything to the batch of mashed potatoes except salt, cracked pepper and a bit of reduced fat milk before they are whipped into light and fluffy mounds.
Let's review the complete recipe ingredient list before we get into the preparation phase:
4 cups of mashed potatoes as prepared by the above directions; you can use instant potatoes if you wish to save time
1/2 cup of all-purpose white flour
1 teaspoon of baking powder (this will cause the potato cake to rise)
1 raw egg (this will be the ingredient binder along with the flour)
Peanut oil; if you don't have peanut oil then you can opt for your favorite vegetable oil. Peanut oil is one of the healthier cooking oils.
Special Cooking Notes: Be sure that the potatoes have reached room temperature or they will be too loose to work with. Potatoes that are leftover and that have been stored in the refrigerator work exceptionally well in this recipe.
To prepare, mix the above ingredients. If more liquid is required, add just a bit of milk. The potato batter should be very thick and of a smooth consistency. Use a large spoon to incorporate the ingredients and a beater will turn the mix into a starchy wonderment.
Coat the bottom of an oven proof skillet - such as a seasoned iron skillet with the oil. Heat until warm but not hot on the stove top. Spoon in the potatoes.
You can continue cooking the pancake on to the stove top, flipping it when the bottom side is a golden brown. Or, you can transfer the skillet to a preheated 350 degree oven for about 15 minutes. Remove and top with grated skim-based cheese if desired.
This recipe makes eight generous servings.
If you wish, you can spoon the potato batter into the pan on the stovetop to form several little potato cakes rather than cooking one giant pancake.
Other ingredients that can be added to the potato batter for a few more calories include: parsley, real bacon bits, grated reduced fat cheese - including Parmesan, sauteed sliced mushrooms, bell pepper or onion.
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