Nutritive Information
Potatoes are a good source of vitamin C in the diet, if eaten frequently and in medium to large portions. New potatoes have the highest amount. Vitamin C content falls gradually the longer potatoes are stored before eating; after three months storage the vitamin C content is less than half the freshly harvested content.
- Carbohydrate 25g
- Protein 6g
- Fat 9g
- KJ 813
- kcal 194
Ingredients
- 50 g (1 lb) potatoes, grated
- 1 onion, chopped
- 2 tablespoons chopped parsley
- 2 eggs, beaten
- salt and pepper
- 2 tablespoons olive oil
Instructions
- Put the grated potatoes in a colander and rinse under cold running water to remove excess starch. Pat dry with a clean tea bowl.
- Place the potatoes in a bowl with the onion, parsley, eggs and salt and pepper to taste. Mix thoroughly.
- Heat the oil on a 20 -23 cm (8-9 inch) heavy- based frying pan. Add the potato mixture and pat lightly into a cake. Fry gently for about 8-10 minutes until the underside is crisp and brown.
- Slide the potato cake on to a plate then invert it back into the pan and fry the other side for 10 minutes until crisp and brown. Using a cutter, stamp the potato cake into rounds. Alternatively cut the potato cake into wedges. Seasons with salt and pepper and serve immediately.
