Potato Cakes
Source of Recipe
Great Healthy Food - Diabetes - by Azmina Govindji
POTATO CAKES
Exchanges
WW Points
Yield: Makes 12
- 1-1/3 cups mashed potato (plus skim milk as needed)
- 1-1/4 cups quick-cooking oats or oat bran
- 1/3 cup all-purpose flour (plus extra for dusting)
- Pinch of salt
Mash the potatoes with a little skim milk. Place all the ingredients in a large mixing bowl and mix together with your hands to make a pliable dough.
Take a third of the mixture, place it on a lightly floured surface and roll into a thin circle, about 6-7 inches in diameter. Prick the dough all over with a fork, and cut it into 4 triangles.
Heat a heavy-based frying pan or griddle until very hot. Do not add any fat. Place the 4 cakes on the hot surface, and cook for about 3 minutes on each side until they are golden brown.
Keep the finished potato cakes warm by wrapping them in a clean dish towel and put them to one side while you make the rest. Cook the remaining 2 batches as before, and serve hot.
One serving (1/12 of recipe) equals: Calories: 50, Protein: 1 g, Fat: 0 g, Carbohydrate: 10 g, Fiber: 1 g, Cholesterol: 0 mg, Sodium: 38 mg ++++ Exchanges: 1/2 Starch ++++ WWP: 1
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