Makes 4 servings
2 small scallions
3 sprigs of fresh parsley
1 Tbsp mayonnaise
1 small potato
Splash olive oil
Boil the egg for 8 minutes, then hold it under cold running water and let it cool.
Chop the scallions and parsley. Shell the egg. Chop it and mix it with ¾ of the scallion, ¾ of the parsley, the mayonnaise, salt and pepper.
Peel the potato and grate it on a fine grater; don’t rinse. Mix with a pinch each of salt and pepper. Put it in a strainer to drain.
Heat olive oil in large, nonstick frying pan over medium heat. Make 6 small piles of grated potato in pan; flatten into pancakes with the back of a spoon. Fry until golden brown and cooked, about 2-3 minutes per side. Put them on paper towels to absorb any fat.
Place 3 pancakes on each plate. Divide the egg salad among the pancakes and sprinkle with the remaining scallions and parsley.
Nutrition facts (per serving): calories 215, fat 15 g (saturated fat 2.5 g), cholesterol 102 mg, protein 5 g, carbohydrates 4.5 g, fiber 1.5 g, sodium 78 mg, sugars 1 g
Recipe courtesy of Jennifer Iserloh, the Skinny Chef.