2008 Quick Mashed Potato Cakes

By boandozzy

2 potato cakes equals 147 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 497 mg sodium, 21 g carbohydrate, 2 g fiber, 4 g protein.

Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Mashed Potato Cakes in Light & Tasty October/November 2007, p37

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

Details

Servings 2
Cooking time 25mins
Adapted from tasteofhome.com

Preparation

Step 1

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.