Skinny Mini Passover Potato Pancakes Appetizer

Photo: Nancy Fox

Ingredients

2 eggs, we like Eggland’s Best eggs

3 tablespoons matzo meal or matzo (ground in the blender to become crumbs)

1 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon ground pepper

1 small onion, quartered

1 pound potatoes (2- 3 medium) peeled& cut into large chunks

Fat-free or reduced-fat sour cream

Unsweetened applesauce

Preparation

Preheat oven to 425 degrees.

In a bowl mix the eggs, matzo meal, salt, garlic powder and pepper.

With a food processor, grate the potatoes and onions.

Wrap the potatoes in paper towels to drain liquid.

Mix the potatoes into the egg mixture and blend well.

Coat baking pans with lots of cooking spray.

Drop a tablespoon at a time of batter onto baking sheets (about 1 inch apart) and flatten each with a spatula. Place 20 pancakes on each pan.

Bake one tray at a time for 12-15 minutes until the bottoms are golden brown (use 2 ovens if you have them). Flip pancakes and bake 12 -15 more minutes until golden brown.

Place potato pancakes on a platter. Serve with sour cream and applesauce on the side.

Serve immediately. These can be made in advance and reheated in the oven to become hot and crisp again.

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About

Everybody loves these little potato appetizers for Hanukkah but they’ll be perfect for Passover too. Best of all-they’re baked not fried! We’re removing the flour and using matzo meal instead. All the other ingredients work just great! The skinny on 4 of these little gems is 64 calories, 1 gram fat and 2 Weight Watchers POINTS. Just place them on a serving plate with a small dish of sour cream and applesauce. Let everybody dress their own pancakes…