Potato Cakes
Photo: Oxmoor House
These versatile mashed potato patties complement an array of toppings from veggies to veal. And they're a unique alternative to noodles, rice, and bread.
Yield: 16 potato cakes (serving size: 1 potato cake)
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Nutritional Information
Amount per serving
- Calories: 80
- Calories from fat: 9%
- Fat: 0.8g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 1.8g
- Carbohydrate: 17g
- Fiber: 1.3g
- Cholesterol: 0.0mg
- Iron: 0.3mg
- Sodium: 187mg
- Calcium: 11mg
Ingredients
- 2 (1-pound, 4-ounce) packages refrigerated mashed potatoes (such as Simply Potatoes)
- 1 tablespoon dried minced onion
- 1/2 teaspoon pepper
- 1 cup matzo meal
- Cooking spray
Preparation
- Combine first 4 ingredients in a large bowl. Divide mixture into 16 portions, using about 1/3 cup in each portion. Pat each portion into a 4-inch diameter cake; place on wax paper.
- Heat a large nonstick skillet over medium-high heat. Coat both sides of each cake with cooking spray; place in batches in pan. Reduce heat to medium; cook 1 to 2 minutes on each side or until browned. Remove from pan, and place on wax paper. Cool completely.
Potato Cakes Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Oxmoor House
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