Make sure to wash the potatoes well because you’ll leave the potato skins on when shredding. The skins add fiber and other nutrients.
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
|Total Fat||3 g|
|- Saturated Fat||1 g|
|Total Carbohydrate||11.8 g|
|- Dietary Fiber||1.2 g|
|- Total Sugars||0.9 g|
|-- Added Sugars||0 g|