Shredded Carrot Ginger Pancake with Asian Dipping Sauce

Cooking Light, 2006

Makes 4 servings
    PANCAKE:                                                       
    2 1/2 cups coarse shred carrots (1 lb)                         
    1/2 cup chop scallion                                          
    1 teaspoon mince garlic                                        
    1 teaspoon grate ginger                                        
    1/2 cup egg substitute (or real egg!)                          
    3 tablespoons crackers meal (or crushed?)                      
    1/4 teaspoon salt                                              
    1 tablespoon canola oil                                        
    Cooking spray                                                  
    Green onion strips (opt 4G) 
                                   
    SAUCE:                                                         
    2 tablespoons soy sauce                                        
    1 1/2 tablespoons water                                        
    1/2 teaspoon mince garlic                                      
    1/2 teaspoon grate ginger                                      
    1/2 teaspoon rice wine vinegar    
                            
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.

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.

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

(serving size: 2 pancakes and 1 tablespoon sauce)
CALORIES 129(28% from fat); FAT 4g (sat 0.3g,mono 2.1g,poly 1.2g); PROTEIN 5g; CHOLESTEROL 0mg; CALCIUM 60mg; CARBOHYDRATES 18.1g; SODIUM 562mg; FIBER 3.9g; IRON 1.3mg

MY NOTE: I'm not into egg substitute so I would use a real egg(s) instead.