HealthNotes

Veggie Potato Pancake Sandwich

• From: Washington State Potato Commission

Ingredients

• 6 large russet potatoes

• 2 medium Walla Walla onions

• 1/2 lemon

• 4 eggs

• 1/2 cup gluten-free, all-purpose flour

• 1/2 cup sunflower or safflower oil

• 1/2 cup finely chopped almonds

• 1/4 cup white miso paste

• 2 Tbs ginger

• 1 Tbs gluten-free soy sauce

• 1 Tbs honey

• 6 wonton wrappers

• Diced tomatoes (optional garnish)

• Arugula leaves (optional garnish)

• Sour Cream (optional garnish)

Try topping this veggie-licious sammie with a fried egg.

Directions

• Scrub potatoes with vegetable brush under cold running water. With food processor shredder attachment, or box shredder, shred potatoes and onions.
• In colander, rinse potato and onion mixture well with cold water. Drain well then squeeze water out with hands and then paper towels.
• Turn potato and onion mixture into large bowl. Squeeze lemon juice over and toss to mix.
• In medium bowl, beat eggs until blended. Stir into potato and onion mixture. Sprinkle flour over mixture and mix in; season to taste. Form mixture into six patties.
• In large skillet over medium-high heat, heat a few tablespoons of the oil. Add patties but do not crowd. Cook until well-browned on one side, about 4 to 5 minutes, then turn and cook second side.
• Remove from pan and keep warm on paper towel covered baking sheet in oven turned to low heat. Add additional oil to skillet and repeat until all pancakes are cooked.
• To make sandwich, fry wonton wrappers until puffed. Top with diced tomatoes and few leaves of arugula, the potato pancake, sour cream, and finely sliced scallions.