Provided by Eating Well
1. Preheat oven to 350°F. Coat a 12-cup muffin pan with cooking spray.
2. Peel potatoes, then grate them through the large holes of a box grater into a large bowl. Squeeze in small batches between your hands over the sink to remove excess moisture. Then grate onion into the bowl through the same holes in the box grater.
3. Stir in garlic, basil, egg substitute, cheese, oil, salt and pepper. Place a generous 1/2 cup of the potato mixture into each muffin cup, packing the mixture firmly.
4. Bake the latkes until lightly browned and firm, 45 to 50 minutes. Cool in the pan on a wire rack for 10 minutes before unmolding.
Calories 215 Carbohydrates 30 Fat 7 Saturated fat 2
Mono unsaturated fat 4 Protein 8 Cholesterol 6 Fiber 3 Potassium 927
This recipe has been added to the following public cookbooks:
Susi's
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Photograph by EatingWell
Find dozens of delicious and nutritious recipes with fresh fruits and vegetables from EatingWell - from Grilled Eggplant Panini to Corn Broccoli Calzones - plus quick fruit desserts to top your meal.
