• 1 lb. lean ground beef
• 2 medium russet potatoes, peeled and grated
• 1 small onion, grated
• 1 egg
• 2 Tbs. all purpose flour
• 1/2 tsp. rosemary
• 2 Tbs. vegetable oil
• 1/2 lb. fresh mushrooms, sliced
• 2 scallions, chopped
• 1-1/2 tsp. fresh dill, chopped
• 1 Tbs. lemon juice
• 1/4 cup sour cream, room temperature

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.

Per serving: calories 422, fat 21.7g, 46% calories from fat, cholesterol 94mg, protein 29.4g, carbohydrates 27.6g, fiber 3.9g, sugar 4.7g, sodium 113mg, diet points 10.0.

Dietary Exchanges: Milk: 0.1, Vegetable: 1.3, Fruit: 0.0, Bread: 1.1, Lean meat: 3.5, Fat: 2.3, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Sauvignon Blanc, Merlot, or Pinot Noir.