Potato Cakes

Ingredients

• 4 Yukon golden potatoes, about 1 1/4 pounds, or russet, Washington, Idaho or Maine
• 1 egg, beaten
• ½ cup finely chopped onion or scallions
• 4 tablespoons flour
• 2 teaspoons baking powder
• ¼ teaspoon freshly grated nutmeg
• Salt and freshly ground pepper to taste
• 2 tablespoons vegetable oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    225 calories; 8 grams fat; 0 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 5 grams protein; 46 milligrams cholesterol; 208 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Peel the potatoes and grate them, using the large opening of a 4-sided hand grater.
2. Empty the grated potatoes into a bowl and add the egg, onion, flour, baking powder, nutmeg, salt and pepper. Blend well.
3. Heat the oil over medium heat in a large nonstick skillet and with an ice cream scoop or large spoon, drop the mixture into the pan to form 8 patties of equal size. Cook until golden on one side. Turn and cook on the other side until golden brown.

20 minutes