Beef and Potato Pancakes Low Salt/Sodium Recipe

Ingredients:
1 pound lean ground beef
2 medium russet potatoes, peeled and grated
1 small onion, grated
1 egg
2 tablespoons all purpose flour
1/2 teaspoon rosemary
2 tablespoons vegetable oil
1/2 pound fresh mushrooms, sliced
2 scallions, chopped
1-1/2 teaspoon fresh dill, chopped
1 tablespoon lemon juice
1/4 cup sour cream, room temperature

Directions:
Combine first 6 ingredients and salt and pepper to taste in a bowl.

Heat oil in a heavy nonstick skillet over medium high heat.

Form meat mixture into 6 patties, each about 1/2 inch thick. Cook patties about 5 minutes per side, until crispy brown and cooked through. Transfer pancakes to paper towels to drain. Set aside and keep warm.

Cook mushrooms 1 minute in a medium saucepan of lightly salted boiling water. Drain well.

Combine warm mushrooms with remaining ingredients and salt and pepper to taste in a medium bowl.

Serve over pancakes.

Nutrition Facts per Recipe:
Calories: 422
Fat: 21.7g
46% calories from fat
Cholesterol: 94mg
Protein: 29.4g
Carbohydrate: 27.6g
Fiber: 3.9g
Sugar: 4.7g
Sodium: 113mg
Dietary Exchanges: Milk: 0.1, Vegetable: 1.3, Bread: 1.1, Lean meat: 3.5, Fat: 2.3