Call them latkes or potato pancakes, easy, deliciously golden low sodium / low-fat vegetable potato pancakes with crunchy flavor pack more veggies into your diet. Low-sodium vegetable, potato pancakes help you easily save sodium, extra fat, and time with this recipe.
I originally wanted to save time when I made these delicious veggie potato pancakes. At nearly four minutes per side, I was spending nearly an hour and a half to cook in a skillet 12 pancakes while adding a lot of extra fat by frying in oil.
Well, no more, this sheet pan version lets you cook it all in one go without having to tediously stand over the stove watching each cake fry up. And you can still get a nice crunch in each bite. Get the best of all three savings, less sodium, less fat, and less time with this recipe.
The sodium in this recipe
| Typical sodium amount per serving | 300+ mg |
| Sodium per serving for this recipe | 60mg |
| Calories per serving | 134 |
| Servings = 15 – 4″x4″ pancakes | — |
Although generally not crazy high in sodium, most recipes range from 180-300 mg of sodium. With the fats and calories saved that are generally triple and double respectively, there is so much tasty, healthy vegetable goodness packed in this pancake. I have also made it so it is a breeze to make without the mess. What could be better?
Easy low-sodium vegetable potato pancakes
One of the biggest pains and also creating the most mess for me was preparing the potatoes. The one key to a crispy pancake, whether using this method or frying, is reducing the moisture content of the potato. Otherwise, the pancake just steams and never really achieves any level of crispiness.
Thus I now use prepared frozen hash brown potatoes. Just set them out to defrost on a paper towel and you don’t have to spend the time grating and squeezing the moisture out of them.
While most hash brown potatoes don’t have much sodium content, look for the lowest amount between a few brands. I used the Kroger® Country Style Hash Browns brand which has about 20 mg per cup.
Benefits of using this low-sodium baked pancake recipe
Packed with multiple nutritious vegetables!
No more grating and removing moisture! Just use frozen grated potatoes (hash browns). Less work and mess making these low sodium low-fat vegetable potato pancakes.
Make one giant pancake on a sheet pan. It is one and done so no frying for hours.
No more greasy kitchen! Everything cooks in the oven so no oil splattering!
FAQs about low-sodium vegetable potato pancakes
You can prepare the vegetables and batter mix a day ahead of time. Just store in a large air-tight container in the fridge and then proceed with baking when ready.
The easiest way to store them is to cut the sheet pan vegetable potatoes into squares with a pizza cutter and then place them in an air-tight container in the fridge. Place a paper towel in the container to catch any excess moisture and it should be good for up to a week.
The pancakes also freeze very well for up to 2-3 months. Just put the squares in a container separated by a piece of wax paper.
To retain the crispiness it is best to reheat in the oven or toaster oven at 250 F for 10-15 minutes. It can also be reheated in the microwave for about 1 minute on high but while still tasting good, may not be as crispy.
A few of my other great low sodium side dishes to enjoy!
As always, please let me know how you like this recipe in the comments! I get motivated when I hear from you and am interested to learn about how you liked and served your Low Sodium Vegetable Potato Pancakes. So please, leave a comment or rating and share any tips you might have. You can follow me on Facebook and Pinterest also, for new recipes.
Low Sodium Vegetable Potato Pancake – Latke
Ingredients
- 4 large eggs
- 3/4 cup 2% milk
- 1 cup all-purpose flour
- 2 tsp coarse ground pepper
- 4 tsp Mrs. Dash Original Table Blend seasoning no salt
- 1 30 oz. bag hash brown shredded potatoes (Look for lowest sodium mine was 20mg per cup)
- 1 medium zucchini (grated)
- 1 large onion (finely chopped)
- 3 medium carrot (grated)
- 2 cups cabbage fine chopped
- 1 jalapeno seeded and finely chopped
- 1 15oz can sweet corn no salt added
- 1 cup shredded Swiss+Gruyere cheese
- Olive oil cooking spray
- sour cream or apple sauce optional
Preparation
- Defrost frozen potato hash browns on paper towel.
- Drain the corn in a strainer while cutting vegetables up. Grate zucchini and carrots, a food processor is great to save time. Finely chop onion, jalapeno and cabbage. If you have time spread out the cut vegetables on the sheet pan to dry out a bit for about an hour.
- Preheat oven to 400 degrees. Also, add sheet tray so it heats up while mixing batter.
- Now, in a large bowl whisk together the eggs and milk first. Then mix in the flour, pepper and Mrs. Dash Table Blend. Mix all the above ingredients to a pancake batter consistency. Add more milk or flour if required to balance.
- Add the vegetables to the bowl of batter and mix until well coated using your hand.
- Next, take the large sheet pan out of oven (use oven gloves it will be hot) and spray well with olive oil cooking spray. Add all the potato mixture, smooth and tamp down to evenly cover the entire sheet pan.
- Give a quick cooking spray all over top of potatoes and place in oven on middle rack for 30-40 minutes.
- Remove pan and sprinkle cheese over top along with another quick spray of olive oil spray. Move rack to top and place pan on the top rack, raise heat to 500 degrees. Cook for 10-15 minutes or until top browns to desired crispiness.
- Remove pan and cut (pizza roller cutter) into 3 x 5 rows to make 15 cakes about 4” square.
- Use sour cream or apple sauce for garnish
Notes ______________________________________________
- Recipe makes 15 – 4″x4″ pancakes
Utensils & special ingredients used
I use, own and recommend these products and ingredients used in this recipe and I may earn commissions from qualifying purchases.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Please understand that not everyone’s sodium and dietary requirements are the same, therefore some recipes may be higher than you’re allowed.
https://tastyhealthyheartrecipes.com/a-la-cart/appetizers-sides-snacks/low-sodium-vegetable-potato-pancakes/© 2024 Tasty Healthy Heart Recipes
Hi Bill,
I know I’ve posted a review for this recipe previously, but I used something other than reg milk,and thought you (and readers), might find it useful.
I forgot to pick up reg milk (or 2%) @ the grocery store-UGH I hate it when I forget one simple ingredient at the grocery store!!! We live in the country,and we’re about an hour away from the nearest town.
ANYWAY! All I had was coconut milk & I knew that would be too sweet. And I read your notes on that & almond milk just not producing the correct flavor.
All I had was Kirkland’s Almond Milk. It’s the Costco brand. And I realize unless you have a membership,this review will serve zero purpose. But in case anyone reading this does have a membership, this will be useful information.
I read the list of ingredients on the box, and what was missing is any kind of sugar (unless guar gum is a sugar,I’m not sure?).
Anyway,using the Costco brand of Almond Milk helped create a pretty good Potato Cake!!!!! My husband was very happy. He loves this recipe!
So if you’re in a bind, and happen to have the Costco/Kirkland brand of UNSWEETENED Almond Milk, this in fact does work!
And Bill, I agree , the usual Almond & Coconut Milk I think we’re all familiar with, wouldn’t work-it’s too sweet. Even the “unsweetened” Diamond brand & a few others still seems to have a sweet flavor.
Hope this information is useful….
Lisa
Thanks for the followup and your insights Lisa! Bill
Hi Bill & everyone…
Bill I apologize for my late review!
I made the potato cakes without the corn & zucchini,and they were delicious!!! Very, very good!!! For anyone reading this, you HAVE to give these POTATO CAKES a try-you’ll be making them again! So,so good, and thorough instructions for success!
I know there’s a lot of work involved, but I hope you consider coming out w/a cookbook!!! Your recipes are very,very good & also SATISFYING! It’s a combo that’s often difficult to achieve w/this style of cooking.
Also, are you on Instagram?
Thanks again Bill. If the paprika arrives today, I’m making your “Paprika Chicken” for dinner tomorrow night ( I ordered the paprika required from Amazon).
Lisa
Hi Lisa, Thanks so much for the comments. I would like to do a cookbook in the future. But that idea is on the “shelf” right now.
From experience make extra sauce. Between tasting and taking a cupful to sip on, the sauce went fast. Haha
Bill
Hi Bill,
we’re so grateful & huge fans of your recipes!
My husband requested this recipe for part of our dinner tonight. I do not have the corn or zucchini, but I do have everything else. Will the recipe work w/out the 2 ingredients I mentioned above?
Hi Lisa, Yes it should. My intent was to use a variety of veggies for balance and nutrition. Enjoy!
Bill …a million thanks for answering my question so quickly!!!
I’m making them right now & look forward to enjoying them soon. I’ll be sure to post a review ????.
Lisa
Was recently diagnosed with congestive heart failure, and had to make significant life changes when it came to what I ate. I love all of your recipes. Thank you so much for posting these.
Great recipe !
I will be trading the jalapeno with sweet red pepper.
But for those who can take the heat, they are great for health.
Thanks for sharing !
That certainly sounds good too!
Thanks Mary Ann
Oh. My. Goodness. This recipe is DELICIOUS!!!! Thank you so much! I could not find Gruyere at my usual store, so I had to look around for other low-sodium options, which meant I ended up using less cheese overall in order to keep the sodium for the whole recipe low. I am so glad I found you.
Hi Ginger,
Glad you enjoyed it! Try looking for the Swiss-Gruyere blend. Aldi and Trader Joe’s carries it and sometimes Kroger.
Bill