INGREDIENTS
| 3 tbs of canola oil 2 c of shredded vegetables (carrots, zucchini, yellow squash, brown cremini mushrooms, or white mushrooms) 2 large egg yolks, 1 egg or egg substitution equivalent 1/2 c sour cream 3 tbs cornstarch 1 tbs minced, fresh chives 1/4 tsp salt Ground pepper (for taste) ... |
DIRECTIONS
- In a large skillet, heat the oil over medium heat. Add desired veggies. Saute 1 to 2 minutes or until crisp but tender, stirring constantly. Remove from heat. Cool slightly.
- In a bowl, beat egg yolks or egg and mix in the sour cream, cornstarch, chives, salt and pepper to taste. Stir in the sauteed vegetables.
- In a large skillet, heat the remaining oil over medium-high heat. Spoon 3 tbs batter into skillet to form 3-inch patties. Cook until lightly browned underneath, about 2 minutes. Turn and brown the other side, about 1 minute.
- Transfer to a baking sheet and keep warm in a 200 degree oven while making the rest of the batter.
- Serve hot. NOTE: These can be made in advance- just reheat at 325 degrees for 10 to 15 minutes.
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