Potato Cakes
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4Yukon golden potatoes, about 1¼ pounds, or russet, Washington, Idaho or Maine
- 1egg, beaten
- ½cup finely chopped onion or scallions
- 4tablespoons flour
- 2teaspoons baking powder
- ¼teaspoon freshly grated nutmeg
- Salt and freshly ground pepper to taste
- 2tablespoons vegetable oil
Nutritional analysis per serving (4 servings)
199 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 5 grams protein; 443 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Peel the potatoes and grate them, using the large opening of a 4-sided hand grater.
- Step 2
Empty the grated potatoes into a bowl and add the egg, onion, flour, baking powder, nutmeg, salt and pepper. Blend well.
- Step 3
Heat the oil over medium heat in a large nonstick skillet and with an ice cream scoop or large spoon, drop the mixture into the pan to form 8 patties of equal size. Cook until golden on one side. Turn and cook on the other side until golden brown.
Private Notes