Parmesan Potato Pancakes

2 cups leftover mashed potatoes
2 tablespoons chopped fresh chives or green onions
1 large egg white
1/4 cup seasoned breadcrumbs, divided
2 tablespoons grated fresh Parmesan cheese
2 teaspoons olive oil, divided

Prep: 10 minutes
Cook: 12-16 minutes

Combine potatoes, chives, egg white, and 2 tablespoons breadcrumbs in a
large bowl. Combine 2 tablespoons breadcrumbs and cheese on a small
plate. Divide the potato mixture into 8 equal (1/4-cup) portions; dredge
in breadcrumb mixture, shaping each portion into a 1/4-inch-thick patty.
Heat 1 teaspoon oil in large nonstick skillet. Add 4 patties; cook 4
minutes on each side or until golden. Repeat with 1 teaspoon oil and
remaining 4 patties. Serve pancakes hot with applesauce and low-fat sour
cream. Yield: 4 servings (serving size: 2 pancakes).

Nutritional Info: Calories 150 (23% from fat); Fat 4g (sat 1g, mono 2g,
poly 0g); Cholesterol 4mg; Protein 5g; Carbohydrate 24g; Sugars 2g; Fiber
2g; Iron 1mg; Sodium 568mg; Calcium 60mg


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