Beef and Potato Pancakes
Low Sodium Recipe
Beef and Potato Pancakes with 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