http://recipes. cookingfor2. com/eRMS/ recp.aspx? recid=29525
German Potato Patties From Cooking for 2
These crisp-tender patties from Edie DeSpain of Logan, Utah
are accented with onion, curry and celery. I make many German
recipes from my mother, including this one, shares Edie. The patties
make a great side dish for chicken, and also complement breakfast
dishes like ham and eggs.
1-1/3 cups finely shredded russet potatoes, squeezed dry
1 small onion, finely chopped
2 tablespoons chopped celery
1 egg, lightly beaten
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon minced fresh marjoram or 1/8 teaspoon dried marjoram
1/8 teaspoon curry powder
1/8 teaspoon caraway seeds (LEAVE OUT)
1/8 teaspoon paprika
1-1/2 teaspoons canola oil, divided
SERVINGS 2 CATEGORY Lower Fat METHOD Other stovetop
PREP 10 min. COOK 20 min. TOTAL 30 min.
In a large bowl, combine the first 11 ingredients.
In a large nonstick skillet coated with cooking spray,
heat 3/4 teaspoon oil over medium heat. Drop potato mixture
by 1/4 cupfuls into skillet; press lightly to flatten.
Fry for 3-4 minutes on each side or until golden brown.
Repeat with remaining oil and potato mixture. Yield: 2 servings.
Nutrition Facts: 3 patties equals 200 calories, 7 g fat
(1 g saturated fat), 106 mg cholesterol, 661 mg sodium, 29 g
carbohydrate, 3 g fiber, 7 g protein.