Potato Cakes Recipe

Enjoy these potato cakes with fat-free sour cream or fat-free yogurt and chives.

Serving Size: 1 3" pancake

Servings: 7

Ingredients:

2 cups potatoes (cold, mashed, made from instant potato flakes)

1/2 cup flour (all-purpose, unsifted)

2 tablespoons onion (finely chopped)

2 tablespoons vegetable oil

Directions:

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 and ENJOY!

Nutrition:

Calories: 114; Total Fat: 5g; Saturated Fat: 1g; Poly- unsaturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 104mg; Total Carbohydrates: 16g; Dietary Fiber: 1g; Sugars: 1g; Protein: 2g

Ines Beltran

Family & Consumer Sciences Agent UGA Gwinnett Extension Office