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Potato-Almond Scallion Cakes

Potato-Almond Scallion Cakes
5
Prep time: , Cook time: , Total time:

INGREDIENTS:

INGREDIENTS:

2 medium baking potatoes such as russet

Salt and pepper to taste

3 tablespoons all-purpose flour

3 eggs, lightly beaten

1/3 cup slivered almonds

3 tablespoons minced green onion

Canola or other vegetable oil for frying

Plain low-fat or non-fat yogurt as garnish


PREPARATION:

PREPARATION:

Bring 6 cups of salted water to a boil. Peel potatoes, cut into chunks, and add to water using a slotted spoon. Boil until tender, about 20 minutes. Drain and return to pot. Mash potatoes, using a potato masher or electric mixer, just until smooth. Add salt and pepper to taste. Stir in flour, eggs, almonds and green onion. Let potato mixture cool, and roll into golf-ball sized balls. Heat oil in a large skillet, and add a few balls at a time. Use a spatula to press them down to less than 1/2 inch thick. Brown, then turn and brown again.  Remove from pan and drain on paper towels. Garnish with yogurt and serve.

Nutritional Info:

Nutritional Info:

Calories 257; Fat 20 g; Sat Fat 2.4 g; Mono Fat 13.7 g; Poly Fat 2.7 g ; Protein 7 g; Carb 18 g; Fiber 6 g; Cholesterol 0 mg; Sodium 382 mg; Calcium 176 mg; Potassium 908 mg; Vitamin E 7.2 mg*;

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