
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 |
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.