Potato Cakes
Enjoy these potato cakes with fat-free sour cream or fat-free yogurt and chives.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 3" pancake (96g)
130
Calories
2g
Protein
21g
Carbs
4g
Fat
1g
Fiber
1g
Sugar
14mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
potatoes
2 cups · cold, mashed, made from instant potato flakes
flour
1/2 cup · all-purpose, unsifted
onion
2 tablespoons · finely chopped
vegetable oil
2 tablespoons
Instructions
- 1
Wash hands with soap and water.
- 2
Prepare potatoes according to package.
- 3
Put mashed potatoes into a bowl.
- 4
Add flour and onion. Mix well.
- 5
Pat potato mixture on a lightly floured board until 1/2 inch thick.
- 6
Cut with a 3-inch round cutter.
- 7
Place on a baking sheet, cover and refrigerate until just before cooking.
- 8
Heat oil in a frying pan or griddle.
- 9
Fry cakes over medium heat, turning to brown on both sides. Serve immediately.
Source: USDA MyPlate Kitchen · USDA Food and Nutrition Service Food Distribution Program on Indian Reservations
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