Potato Cakes

Nutrition Information

Potato Cakes

Makes: 7 servings

Enjoy these potato cakes with fat-free sour cream or fat-free yogurt and chives. 


2 cups potatoes (cold, mashed, made from instant potato flakes)
1⁄2 cup flour (all-purpose, unsifted)
2 tablespoons onion (finely chopped)
2 tablespoons vegetable oil


1. Put mashed potatoes into a bowl.

2. Add flour and onion. Mix well.

3. Pat potato mixture on a lightly floured board until 1/2 inch thick.

4. Cut with a 3-inch-round cutter.

5. Place on a baking sheet, cover and refrigerate until just before cooking.

6. Heat oil in a frying pan or griddle.

7. Fry cakes over medium heat, turning to brown on both sides. Serve immediately.


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My Notes

Source: USDA, FNS, Food Distribution Program on Indian Reservations, Healthy Eating In Indian Country: High Blood Pressure

Nutrition Information