Helen's Potato Pancakes

Having weekend guests? For a very special Sunday brunch, serve these gorgeous orange- and green-flecked potato pancakes with smoked salmon, caviar, sour cream and thinly sliced spring onions. A wedge of fresh lemon and a side of scrambled eggs complete the plate. Five-star flavors for a fantastic meal!

Prep Time: 20 minutes

Total Time: 35 minutes

Servings: 5

Ingredients:

  • 2 1/2 cups shredded, peeled potatoes, about 3 medium
  • 3 tablespoons grated onion
  • 1/2 cup shredded carrots
  • 2 tablespoons finely chopped parsley
  • 2 egg whites
  • 1 cup Kellogg's® All-Bran® Original cereal
  • 1/4 cup skim milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon vegetable oil
  • Applesauce (optional)

Directions:

1. Drain potatoes, onion and carrots thoroughly. Set aside.

2. In medium mixing bowl, beat egg whites slightly. Add KELLOGG'S ALL-BRAN
cereal, milk, salt and pepper, mixing thoroughly. Let stand about 2 minutes or
until cereal softens. Stir in vegetables.

3. Using 1/4 cup potato mixture per pancake, portion onto lightly oiled, preheated
grill or fry pan. Cook over medium heat (350° F) until golden brown, turning once.
Serve hot with warm applesauce, if desired.