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.
Yields
7 Servings