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Ingredients
- 2 c. grated potatoes
- 1 x (approximately 1 lb. 1 potatoes)
- 1 tsp baking pwdr
- 2 Tbsp. flour
- 3 Tbsp. finely minced onion
- 2 Tbsp. minced parsley
- 2 lrg Large eggs, well beaten
- 1 tsp salt
- 4 Tbsp. light veg. oil
Directions
- Wash and peel potatoes. Grate coarsely and drain in colander, press firmly in kitchen towel to extract moisture. Sprinkle grated potatoes with baking pwdr and toss to mix well. The baking pwdr helps to prevent discoloration. Combine potatoes with flour, onion, parsley, and salt, stirring to mix well.
- Heat two Tbsp. of oil in nonstick skillet over medium high heat.
- Scoop small mounds (1 or possibly 2 heaping Tbsp. each) of potato mix into skillet and press down to create cakes approximately 3 to 4 inches in diameter and 1/2 inch thick. Cook for two min on each side, till crisp and browned. Add in a little more oil if necessary to cook all the cakes. Serve piping warm!
- Apple sauce is a traditional accompaniment for these potato cakes.
- They are also a delicious accompaniment to roast meats or possibly chicken.
- The cakes may also be prepared in a "bite-size" as an hors d'oeuvre.
- Seed Savers from thePreservationSeed Savers ExchangeDecorah, Iowa
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 438g | |
| Calories 865 | |
| Calories from Fat 573 | 66% |
| Total Fat 64.64g | 81% |
| Saturated Fat 7.21g | 29% |
| Trans Fat 1.4g | |
| Cholesterol 417mg | 139% |
| Sodium 3741mg | 156% |
| Potassium 1176mg | 34% |
| Total Carbs 54.97g | 15% |
| Dietary Fiber 6.1g | 20% |
| Sugars 3.76g | 3% |
| Protein 19.07g | 31% |
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