Mexican Potato Pancakes

This is something I make because my boyfriend had them once, and now wants them HOT!

Step: 1

Place tomatoes, onion, jalapeno, and water into the bowl of a blender; blend until smooth. Heat 1/4 cup canola oil in a saucepan over medium heat. Carefully stir in tomato puree, and cook for 15 minutes until thickened.

Step: 2

While the sauce is cooking, season the shredded potato to taste with salt, pepper, and hot pepper sauce. Mix in onion, eggs, and jalapeno; sprinkle with flour and mix until thoroughly combined. Heat canola oil in a large skillet over medium-high heat.

Step: 3

Drop potato mixture into hot oil by the heaping tablespoon. Flatten slightly, and cook until golden brown on both sides, about 2 minutes per side. Drain on paper towels, and continue with remaining potato mixture. Serve the potato pancakes with sauce spooned overtop.

Per Serving: 360 calories; protein 6.9g; carbohydrates 38.5g; fat 20.7g; cholesterol 62mg; sodium 43.4mg.

Getting stay in and cook your dinner instead of eat in the evening out is already a step in the right direction if you’re more point on eating healthier. There’s no better way to know exactly what’s happen into the food you’re eating than by making it homemade Mastering the main dish is only half the process , though . And once you’ve perfected your chicken, steak, or fish, that is time to turn your attention to the ever- important side dishes.

A side dish can easily make down of your health goals, as sugar , sodium, fat, and calories would all get than high quickly if you’re not careful . But with our healthy side dish recipes, you won’t ever run into that problem .