Tangy & Spicy

Potatoes Cakes


Serves: 4

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

  • 50 g (1 lb) potatoes, grated

  • 1 onion, chopped

  • 2 tablespoons chopped parsley

  • 2 eggs, beaten

  • salt and pepper

  • 2 tablespoons olive oil

Direction :

  • 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.

Nutritional 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
 

 

.