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Ingredients
- 2 med. potatoes, scrubbed or possibly peeled and quartered
- 1 egg yolk
- Sea salt to taste
- 2 egg whites, beaten till stiff but not dry
- Oil
Directions
- Put the potatoes, egg yolk, and salt into an electric blender. Blend till smooth. Pour into bowl. Mix in the beaten egg whites. Heat oil to a depth of 1/8 inch in a heavy skillet and ladle the mix into the warm oil to make small cakes. Cook till browned. Turn and cook to brown the second side. Drain on paper towels.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 319g | |
| Calories 246 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.29g | 0% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 1345mg | 38% |
| Total Carbs 55.82g | 15% |
| Dietary Fiber 7.0g | 23% |
| Sugars 2.49g | 2% |
| Protein 6.45g | 10% |
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