Potato Cakes
Enjoy these potato cakes with fat-free sour cream or fat-free yogurt and chives.
contains gluten
Ingredients
US
Metric
- 470 ml potatoes (cold, mashed, made from instant potato flakes)
- 120 ml flour (all-purpose, unsifted)
- 30 ml onion (finely chopped)
- 30 ml vegetable oil
Steps
- Wash hands with soap and water.
- Put mashed potatoes into a bowl.
- Add flour and onion. Mix well.
- Pat potato mixture on a lightly floured board until 1/2 inch thick.
- Cut with a 3-inch round cutter.
- Place on a baking sheet, cover and refrigerate until just before cooking.
- Heat oil in a frying pan or griddle.
- Fry cakes over medium heat, turning to brown on both sides. Serve immediately.
Nutrition (per serving)
| Calories | 114 |
|---|---|
| Protein | 2.0 g |
| Fat | 5.0 g |
| Carbs | 16.0 g |
| Fiber | 1.0 g |
| Sodium | 104 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)