Ingredients

    1 ½ pounds new potatoes (2 cups squeezed)

    8 ounces onion ( 1/2 cup squeezed)

    3 egg whites

    2 tablespoons flour

    5 tablespoons grated Parmigiano Reggiano cheese (2 ounces)

    ⅛ teaspoon salt

    Freshly ground black pepper to taste

    Oil spray

Preparation

    Finely chop potatoes in food processor, using steel blade. Drain.

    Finely chop onion in food processor.

    Press liquid from potatoes by pressing through strainer. Press liquid from onion through strainer.

    Mix potatoes with onion, egg whites, flour, cheese, salt and pepper.

    Heat nonstick pan, and coat with oil spray. Drop heaping tablespoons of batter onto hot surface, and cook over medium heat until browned on the bottom. Turn, and brown on second side.

Published in Young Nation magazine on March 4, 2017