---------- Recipe via Meal-Master (tm) v8.02

     Title: PRATIE CAKES
Categories: Diabetic, Vegetables, Side dish
     Yield: 7 servings

     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

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