Potato Cakes
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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
Instructions
- 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
| Calories | 114 |
|---|---|
| Protein | 2 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 104 mg |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: USDA Food and Nutrition Service Food Distribution Program on Indian Reservations