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Nutrition Facts

  • One serving:
  • 2 potato cakes
  • Calories:
  • 147
  • Fat:
  • 6 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 16 mg
  • Sodium:
  • 497 mg
  • Carbohydrate:
  • 21 g
  • Fiber:
  • 2 g
  • Protein:
  • 4 g
  • Diabetic Exch:
  • 1-1/2 starch, 1 fat.

Mashed Potato Cakes

What a great way to use up any remaining mashed potatoes! These light cakes cook up golden brown and have a wonderful butter-and-onion flavor. Kids and adults alike will love our Test Kitchen’s spin on a classic!

SERVINGS

 2

CATEGORY

 Lower Fat

METHOD

 Other stovetop

PREP

 15 min.

COOK

 10 min.

TOTAL

 25 min.

INGREDIENTS

  • 1 egg white, lightly beaten
  • 1 cup mashed potatoes (with added milk and butter)
  • 1 tablespoon all-purpose flour
  • 2-1/2 teaspoons finely chopped green onion
  • 1/2 teaspoon minced fresh parsley
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Butter-flavored cooking spray
  • 1 teaspoon reduced-fat butter

DIRECTIONS

In a small bowl, combine the first seven ingredients. In a large nonstick skillet coated with butter-flavored cooking spray, melt butter over medium heat.
    Drop potato mixture by 1/4 cupfuls into skillet; press lightly to flatten. Cook over medium heat for 4-5 minutes on each side or until golden brown. Serve warm. Yield: 2 servings.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008