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Pratie Cakes

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Yield: 7 servings

2 c Potatoes; mashed (fresh or Ing board)
-prefared from flakes) 1/4 ts Salt
1/2 c All-purpose flour; unsifted 2 tb Onion; finely chopped
(reserve some 1 tb to flour- 2 tb Margarine;

Turn mashed potatoes into a large bowl. Add flour, salt, and onion.
Mix thoroughly with hands and fingers until completely mixed and
smooth. Pat on a lightly floured board until 1/2 inch thick. Cut
with a 3-inch cookie cutter. Place on a cookie sheet, cover lightly
with waxed paper, and chill in refrigerator until just before
cooking. To cook, use 1 tablespoon margarine at a time. Melt
margarine in a large frying pan or stovetop griddle. Fry cakes over
moderately hot heat, turning to brown on both sides. Serve
immediately. Food exchange per serving: 1 STARCH EXCHANGE + 1 FAT
EXCHANGE CHO: 15g; PRO: 2g; FAT: 5g; CAL: 110
Low-sodium diets: Omit salt from original mashed potatoe mixture and
from recipe.

Certain Irish folk refer to potato cakes as praties. They are
great! Mix and shape ahead, then chill them before cooking.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy OBrion and her Meal Master

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Comments

Pratie Cakes<br /> Yield: 7 servings<br /> <br /> 2 c Potatoes; mashed (fresh or Ing board)<br /> -prefared from flakes) 1/4 ts Salt<br /> 1/2 c All-purpose flour; unsifted 2 tb Onion; finely chopped<br /> (reserve some 1 tb to flour- 2 tb Margarine;<br /> <br /> Turn mashed potatoes into a large bowl. Add flour, salt, and onion.<br /> Mix thoroughly with hands and fingers until completely mixed and<br /> smooth. Pat on a lightly floured board until 1/2 inch thick. Cut<br /> with a 3-inch cookie cutter. Place on a cookie sheet, cover lightly<br /> with waxed paper, and chill in refrigerator until just before<br /> cooking. To cook, use 1 tablespoon margarine at a time. Melt<br /> margarine in a large frying pan or stovetop griddle. Fry cakes over<br /> moderately hot heat, turning to brown on both sides. Serve<br /> immediately. Food exchange per serving: 1 STARCH EXCHANGE + 1 FAT<br /> EXCHANGE CHO: 15g; PRO: 2g; FAT: 5g; CAL: 110<br /> Low-sodium diets: Omit salt from original mashed potatoe mixture and<br /> from recipe.<br /> <br /> Certain Irish folk refer to potato cakes as praties. They are<br /> great! Mix and shape ahead, then chill them before cooking.<br /> <br /> Source: The Art of Cooking for the Diabetic by Mary Abbott<br /> Hess,R.D.,M.S. and Katharine Middleton<br /> Brought to you and yours via Nancy OBrion and her Meal Master<br /> <br />
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