* Exported from MasterCook *
Spring Onion Potato Cakes
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon unsalted butter
1 bunch spring onions -- white and tender green parts
1 egg -- beaten
2 cups mashed potatoes
1 teaspoon salt
1 teaspoon minced chives
1/2 teaspoon minced sage
2 tablespoons sour cream
To fry: -- canola oil
In a small pan, melt the butter. Add the spring onions and saute until
softened, about 3 to 5 minutes.
Allow the onions to cool slightly then remove them to a medium bowl. Add
the remaining ingredients and mix until all ingredients are well
incorporated. Form the mixture into 3-inch patties.
Heat 1/4-inch canola oil in a large skillet. Pan-fry the patties until
golden brown on each side, about 5 to 8 minutes. Drain on paper
towel-lined plate and serve.
Serves 6
AuthorNote: These simple yet flavorful cakes are a wonderful way to use up
leftover mashed potatoes.
Chives easily bruise and then rot. However, they can be minced and frozen.
Frozen chives can be used in equal amounts as fresh, without defrosting.
ChupaNote: add 1/2 teaspoon Aleppor red pepper (or more to taste) for some
color and heat. Roasted minced garlic would also a be good addition.
Source:
"Everything Whole Foods Cookbook by Rachael Rappaport"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 96 Calories; 5g Fat (49.2% calories
from fat); 3g Protein; 10g Carbohydrate; 1g Dietary Fiber; 44mg
Cholesterol; 534mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 20211 1598 0 0
