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Ingredients
Directions
- Cook and rice potatoes while warm. Add in butter while ricing. Beat till smooth. Set aside to cold. Add in 1 c. flour to the potatoes to start with and use very little flour in rolling. Take sufficient dough to make potato cake size of a salad plate. Bake on a lefsa baker or possibly griddle till golden brown color. Bake on both sides. Watch carefully; takes very little to brown. While making, cover with towel to keep batter moist.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2294g | |
| Calories 2459 | |
| Calories from Fat 429 | 17% |
| Total Fat 48.92g | 61% |
| Saturated Fat 29.85g | 119% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 14405mg | 600% |
| Potassium 8893mg | 254% |
| Total Carbs 458.23g | 122% |
| Dietary Fiber 49.1g | 164% |
| Sugars 16.57g | 11% |
| Protein 55.34g | 89% |
