April 8th, 2012
Photography by Rob Kinghorn Food Styling by Ian Muggridge Prop Styling by Jane Hardin
Preheat oven to 425 F.
In a bowl, toss first six ingredients together. Add egg whites and mix to thoroughly coat.
In a large ovenproof skillet, heat 2 tablespoons oil over medium-high heat. Working in batches, measure 1/2 cup potato mixture and place in a large flat circle in skillet. It's OK for pancake to have small holes as this gives a lacy effect. Fry 1 minute, then transfer to oven for 3-5 minutes or until golden on underside and beginning to keep its shape. Flip pancake and continue to cook another 5 minutes. Transfer to paper towels and drain. Repeat with remaining mixture, adding more oil as necessary. Transfer pancakes to an unlined baking sheet. Pancakes can be made up to 2 hours ahead and held at this point before reheating.
Reheat pancakes by placing in oven for 3-5 minutes or until crispy and heated through. Drain again and trim any charred ends off pancakes while maintaining shape.
Per serving: about 231calories, 7 g fat, 5 g protein, 38 g carbohydrates, 5 g fibre, 1307 mg sodium. Excellent source of vitamin A.