Ingredients
2
tablespoons margarine
1
medium onion, chopped (1/2 cup)
1
medium carrot, finely shredded (3/4 cup)
2 1/2
cups water
1
box (about 6 oz) potato pancake mix
2
tablespoons matzo meal
1
teaspoon parsley flakes
1/8
teaspoon ground nutmeg
1/8
teaspoon pepper
2
egg whites
Preparation
Heat oven to 425°F. Grease 1 large or 2 medium cookie sheets with shortening or cooking spray.
In 1 1/2-quart saucepan, heat margarine, onion, carrot and water to boiling. Reduce heat. Cover; simmer 2 minutes.
In medium bowl, mix pancake mix, matzo meal, parsley, nutmeg and pepper. Add hot vegetable mixture; stir until blended. In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold egg whites into potato mixture until well blended.
Spoon mixture onto cookie sheet, forming 12 mounds. Flatten each mound slightly to a 3-inch round, about 1/2 inch thick.
Bake 20 to 25 minutes or until light golden brown. Cool 1 to 2 minutes; remove from cookie sheet. Serve immediately, bottom side up.
