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Shredded Carrot-Ginger Pancakes with Asian Dipping Sauce

Randy Mayor
Yield 4 servings (serving size: 2 pancakes and 1 tablespoon sauce)
Serve these easy pancakes as an accompaniment to stir-fried rice with tofu and steamed sugar snap or snow peas. If you have a griddle, you can cook all the pancakes in one batch.

Ingredients

  • Pancakes:
  • 2 1/2 cups coarsely shredded carrot (about 1 pound)
  • 1/2 cup chopped green onions
  • 1 teaspoon minced garlic
  • 1 teaspoon grated peeled fresh ginger
  • 1/2 cup egg substitute
  • 3 tablespoons cracker meal
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil, divided
  • Cooking spray
  • Green onion strips (optional)
  • Sauce:
  • 2 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons water
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon grated peeled fresh ginger
  • 1/2 teaspoon rice wine vinegar

Nutrition Information

  • calories 129
  • caloriesfromfat 28 %
  • fat 4 g
  • satfat 0.3 g
  • monofat 2.1 g
  • polyfat 1.2 g
  • protein 5 g
  • carbohydrate 18.1 g
  • fiber 3.9 g
  • cholesterol 0 mg
  • iron 1.3 mg
  • sodium 562 mg
  • calcium 60 mg

How to Make It

  1. To prepare pancakes, combine first 4 ingredients in a large bowl. Combine egg substitute, cracker meal, and salt in a small bowl. Add egg mixture to carrot mixture; stir to blend.

  2. Heat 1 1/2 teaspoons oil in a nonstick griddle or large nonstick skillet coated with cooking spray over medium-low heat. Using about 1/4 cup batter per pancake, spoon 4 pancakes onto hot pan, spreading each to a 4-inch diameter. Cook 4 minutes on each side or until bottoms are lightly browned and cooked through. Transfer to a plate; keep warm. Heat remaining 1 1/2 teaspoons oil in pan; repeat procedure with remaining batter. Transfer to a plate; keep warm. Garnish with green onion strips, if desired.

  3. To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl, and stir with a whisk. Serve with pancakes.