From the Pantry Butler kitchen
Potato Cakes
Enjoy these potato cakes with fat-free sour cream or fat-free yogurt and chives. USDA MyPlate Kitchen — USDA Food and Nutrition Service — Food Distribution Program on Indian Reservations (public domain), via myplate.food
Ingredients
- 2 cups potatoes — cold, mashed, made from instant potato flakes
- 1/2 cup flour — all-purpose, unsifted
- 2 tablespoons onion — finely chopped
- 2 tablespoons vegetable oil
Method
- Wash hands with soap and water.
- Prepare potatoes according to package.
- Put mashed potatoes into a bowl.
- Add flour and onion.
- Mix well.
- Pat potato mixture on a lightly floured board until 1/2 inch thick.
- Cut with a 3-inch round cutter.
- Place on a baking sheet, cover and refrigerate until just before cooking.
- Heat oil in a frying pan or griddle.
- Fry cakes over medium heat, turning to brown on both sides.
- Serve immediately.
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