2 c Potatoes; mashed (fresh or
-prefared from flakes)
1/2 c All-purpose flour; unsifted
(reserve some 1 tb to flour-
Ing board)
1/4 ts Salt
2 tb Onion; finely chopped
2 tb Margarine;
Turn mashed potatoes into a large bowl. Add flour,
salt, and onion. Mix thoroughly with hands and fingers
until completely mixed and smooth. Pat on a lightly
floured board until 1/2 inch thick. Cut with a 3-inch
cookie cutter. Place on a cookie sheet, cover lightly
with waxed paper, and chill in refrigerator until just
before cooking. To cook, use 1 tablespoon margarine at
a time. Melt margarine in a large frying pan or
stovetop griddle. Fry cakes over moderately hot heat,
turning to brown on both sides. Serve immediately.
Food exchange per serving: 1 STARCH EXCHANGE + 1 FAT
EXCHANGE CHO: 15g; PRO: 2g; FAT: 5g; CAL: 110
Low-sodium diets: Omit salt from original mashed
potatoe mixture and from recipe.
Certain Irish folk refer to potato cakes as "praties".
They are great! Mix and shape ahead, then chill them
before cooking.
Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her
Meal Master
