Enjoy these potato cakes with fat-free sour cream or fat-free yogurt and chives.
Serving Size: 1 3″ pancake
Servings: 7
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
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!
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
