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    You are in: Home / Low-cholesterol / Potato Pancakes and Vegetable Stew Recipe
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    Potato Pancakes and Vegetable Stew

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Wendys Kitchen's Note:

    From the Epicurious website. Delicious vegetarian dinner. My kids love it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Vegetable stew

    Potato pancakes

    Directions:

    1. 1
      For vegetable stew:
    2. 2
      Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until tender, about 5 minutes. Add next 4 ingredients; stir 1 minute. Add zucchini and tomatoes with juices; bring to boil. Reduce heat and simmer until zucchini is tender, stirring occasionally, about 10 minutes. Add garbanzos and olives; simmer 3 minutes.
    3. 3
      For potato pancakes:
    4. 4
      Preheat oven to 300°F Mix first 3 ingredients in bowl. Season with salt and pepper. Working in batches, spray large nonstick skillet with nonstick spray; add 1 teaspoon oil. Heat over medium-high heat. Add potato mixture by 1/3 cupfuls, spreading each to 3-inch round. Cook until pancakes are brown, about 5 minutes per side. Transfer to baking sheet; keep warm in oven.
    5. 5
      Place 3 pancakes on each of 4 plates. Spoon stew over and serve.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

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    Nutritional Facts for Potato Pancakes and Vegetable Stew

    Serving Size: 1 (727 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 496.7
     
    Calories from Fat 102
    20%
    Total Fat 11.4 g
    17%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 899.4 mg
    37%
    Total Carbohydrate 89.9 g
    29%
    Dietary Fiber 15.0 g
    60%
    Sugars 12.9 g
    51%
    Protein 13.8 g
    27%

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