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Ingredients
- 1 1/2 c. potatoes, shredded
- 1 1/2 c. carrots, shredded
- 1 tbsp. onion, minced fine
- 2 tbsp. flour
- 2 tbsp. wheat germ
- Salt & pepper
- 1/4 teaspoon dry tarragon
- 4 Large eggs, slightly beaten
- 2 tbsp. butter
Directions
- Use course grater. Peel potatoes and carrots and grate. Mix onions, carrots and potatoes in large bowl. Sprinkle with flour, wheat germ and spices and toss to coat well. Add in egg and mix. Heat butter in large skillet. Spoon 4 c. mix for each cake, flatten. Cook 5 min. Turn, cook till golden. Makes 10 to 12. Serve with creamed beans.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 604g | |
| Calories 798 | |
| Calories from Fat 397 | 50% |
| Total Fat 44.76g | 56% |
| Saturated Fat 21.09g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 895mg | 298% |
| Sodium 570mg | 24% |
| Potassium 1691mg | 48% |
| Total Carbs 67.68g | 18% |
| Dietary Fiber 11.0g | 37% |
| Sugars 11.37g | 8% |
| Protein 35.11g | 56% |
