PotatoCakes_527x323
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 7 servings

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

Steps

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 Facts

Nutrients Amount
Total Calories 114
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 104 mg
Carbohydrates 16 g
Dietary Fiber 1 g
Total Sugars 1 g
Added Sugars included 0 g
Protein 2 g
Vitamin D 0 mcg
Calcium 20 mg
Iron 1 mg
Potassium 233 mg

USDA Food and Nutrition Service
Food Distribution Program on Indian Reservations

U.S. Department of Agriculture. MyPlate Kitchen Website. Potato Cakes. Recipe source: USDA Food and Nutrition Service Food Distribution Program on Indian Reservations. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.