Potato Latkes with Horseradish Sour Cream

Courtesy of Cooking Light


My own picture to come

Ingredients

4 cups shredded peeled baking potato (about 1 1/2 pounds)
1 cup grated fresh onion (about 2 medium)
1/4 cup all-purpose flour
1 teaspoon chopped fresh thyme
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg
1 large egg white
3 tablespoons olive oil, divided

Preparation

Combine potato and onion; squeeze moisture from potato mixture over a sieve. Lightly spoon the flour into a dry measuring cup; level with a knife. Combine potato mixture, flour, and next 5 ingredients (through egg white) in a large bowl. Divide mixture into 12 equal portions; squeeze out any remaining liquid. Shape each into a 1/4-inch-thick patty.

Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Add 6 patties; cook 5 minutes on each side or until golden. Repeat procedure with remaining oil and patties.

Yield 12 servings (serving size: 1 patty)

Nutritional Information CALORIES 81(31% from fat); FAT 2.8g (sat 0.4g,mono 1.8g,poly 0.3g); PROTEIN 2.6g; CHOLESTEROL 17.6mg; CALCIUM 10mg; SODIUM 210mg; FIBER 1.3g; IRON 0.6mg; CARBOHYDRATE 11.2g

Horseradish Sour Cream

Ingredients:
1/2 cup sour cream
2 tsp horseradish
1/8 tsp black pepper
Splash lemon juice

Directions:
Mix all ingredients together.