Crispy Potato Cakes
Easy way to sneak veggies into your childs meals. I put a big dollop of pureed veggies in the middle with cheese.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon salt
- 2 tablespoons butter
- 1/2 each onion very finely chopped
- 2 cups potatoes mashed potatoes
- 1/2 cup flour for dredging
- 1 1/2 tablespoons vegetables pureed
- Carbohydrate 20.0164041664675 g
- Cholesterol 10.1677083333333 mg
- Fat 4.05419374999231 g
- Fiber 1.92833336744749 g
- Protein 2.61005624995074 g
- Saturated Fat 2.47701833333188 g
- Serving Size 1 1 Serving (79g)
- Sodium 32.1191666659714 mg
- Sugar 18.0880707990201 g
- Trans Fat 0.325343749997693 g
- Calories 125 calories
1. In a large bowl, stir together the chopped onion, mashed potatoes, salt, and pepper. Measure the flour onto a shallow plate. 2. With your hands, mold the mixture into 6 patties (using about 1/2 cup for each). Dredge the patties in flour and set aside. 3. In a large skillet, melt the butter over medium heat. Cook the potato cakes in the melted butter, about 2 minutes per side, flipping once. When cakes are golden brown on the outside and heated through, remove from the pan and keep warm until serving time. 4. You may add any vegetable puree you have into the middle of the pattie.
