Beef and Potato Pancakes
Low Sodium Recipe
Lean ground beef and potatoes with scallions and seasoned with rosemary and dill. Served with warm mushrooms spread over the top.
1 pound lean ground beef
2 medium russet potatoes, peeled and grated
1 onion, grated
2 tablespoons all purpose flour
1/2 teaspoon rosemary
2 tablespoons vegetable oil
1/2 pound fresh mushrooms, sliced
2 scallions, chopped
1-1/2 teaspoon fresh dill, chopped
1 tablespoon lemon juice
1/4 cup sour cream, room temperature
Combine first 6 ingredients and salt and black pepper to taste in a bowl.
Heat oil in a heavy nonstick skillet over medium high heat.
Form meat mixture into 6 patties, each about 1/2 inch thick. Cook patties about 5 minutes per side, until crispy brown and cooked through.
Transfer pancakes to paper towels to drain. Set aside and keep warm.
Cook mushrooms 1 minute in a medium saucepan of lightly salted boiling water. Drain well. Combine warm mushrooms with remaining ingredients.
Salt and pepper to taste in a medium bowl. Serve mushrooms over pancakes.
Recipe makes 4 to 6 servings
Calories: 422; Total Fat: 21.7g (46 percent calories from fat); Cholesterol: 94mg; Protein: 29.4g; Carbohydrates: 27.6g; Fiber: 3.9g; Sugar: 4.7g; Sodium: 113mg
Food exchanges: Milk: 0.1, Vegetable: 1.3, Bread: 1.1, Lean meat: 3.5, Fat: 2.3