- 1 cup coarsely chopped red potatoes
- 1 cup chopped onions
- 1 cup coarsely chopped mushrooms
- 1 teaspoon minced garlic
- 1/2 cup shredded zucchini
- 1/2 cup shredded carrots
- 1/4 cup all-purpose flour
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 cup fat-free egg substitute
- 1/2 cup fresh whole-wheat bread crumbs
- 1/2 cup mango chutney
- 1/2 cup nonfat sour cream
- Place the potatoes in a medium saucepan. Cover with cold water and bring to a boil over high heat. Reduce the heat to medium and cook for 15 to 20 minutes, or until the potatoes are tender when tested with a sharp knife. Drain.
- Coat a large nonstick skillet with cooking spray and place over medium heat. Add the onions, mushrooms, and garlic. Cook, stirring often, for 5 minutes, or until the onions and mushrooms are golden. Add the potatoes, zucchini, and carrots. Cook, stirring often, for 3 minutes, or until the zucchini is wilted.
- Add the flour, parsley, thyme, pepper, and salt. Cook, stirring constantly, for 3 minutes. Transfer the mixture to a large bowl and let cool for 2 minutes. Stir in the egg substitute and bread crumbs.
- For each pancake, scoop out 1/4 cup (60 mL) of the vegetable mixture and shape into a 1/4 inch-thick (0.6-cm) patty.
- Wipe out the skillet and coat with cooking spray. Place over medium heat until hot. Add the pancakes and cook for 4 to 5 minutes, or until the bottoms are a deep golden brown. Coat the top of the pancakes with cooking spray and turn over. Cook for 2 to 3 minutes, or until browned.
- Serve with the chutney and sour cream.