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.