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Potato cakes
8
Make sure to wash the potatoes well because you’ll leave the potato skins on when shredding. The skins add fiber and other nutrients.
- Olive oil spray, 1 x two-second spray(s)
- Russet potato, 2 medium, or baking potatoes, shredded
- Shredded Parmesan cheese, 1 oz(s), or Gruyere cheese
- Onion, 1 small, minced; or 6 green onions, finely sliced
- Eggs, 1 large
- All purpose flour, 2 tbsp(s)
- Salt, ½ tsp(s)
- Black pepper, 1 dash(es), or more, to taste
- Extra virgin olive oil, 2 tsp(s)
Method
Preheat oven to 350°F. Lightly spray a baking sheet with cooking spray.
Wash potatoes well. Use a food processor and the processor’s shredding attachment to shred the potatoes. (A manual grater works, too.) Place the shredded potatoes in cold water.
In a large bowl, mix the cheese, onion, egg, flour, salt and pepper.
Drain the shredded potatoes and pat them dry. This prevents having too much moisture in your potato cakes. Add the shredded potatoes to the egg and cheese mixture and mix well. Take amounts equaling about ½ cup and form into patties.
Heat a medium or large sauté pan to medium heat and add the oil. Sear the cakes on each side until golden brown and place on the lightly greased baking sheet.
Bake for 15–20 minutes.
Nutrition facts per serving
Makes 8 servings
Food Groups
|
V
|
0.1 |
|
F
|
0 |
|
C
|
0.7 |
|
PD
|
0.2 |
|
Ft
|
0.2 |
|
S
|
0 |
Nutrition Facts
| Calories | 88 |
| Total Fat | 3 g |
| - Saturated Fat | 1 g |
| Cholesterol | 25.8 mg |
| Sodium | 221 mg |
| Total Carbohydrate | 11.8 g |
| - Dietary Fiber | 1.2 g |
| - Total Sugars | 0.9 g |
| -- Added Sugars | 0 g |
| Protein | 3.6 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!