Herbed potato patties
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Round OR Long White |
| Potatoes | ||
| 3 | cups | Water |
| ¼ | cup | Low Fat Cottage Cheese |
| 1 | tablespoon | Minced Fresh Parsley |
| ½ | teaspoon | Rubbed Sage |
| ½ | teaspoon | Dried Rosemary |
| ½ | teaspoon | Dried Thyme |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Garlic Powder |
| 1 | small | Onion Grated |
| 2 | Egg Whites Mixed Thoroughly | |
| ½ | cup | Wheat Germ |
Directions
Combine Potatoes & 3 C. Water in A Large Saucepan, Bring To A Boil.
Cover & Reduce Heat & Simmer 15 Min. OR Until Tender. Drain Potatoes,Allowing To Cool To Touch. Peel Potatoes; Mash Pulp & Cottage Cheesein A Medium Bowl. Add Parsley, Sage, Rosemary, Thyme, Salt, Garlic Powder, Onion & Egg Whites. Stir Until Well Contained.
Place Wheat Germ in A Shallow Dish. Drop A Scant ⅓ Cupful Of Potato Mixture Onto Wheat Germ. Gently Coat Potato Mixture With Wheat Germ & Place On A Baking Sheet Coated With Cooking Spray. Pat Potato Mixture To ½ Inch Thickness. Repeat Procedure With Remainingpotato Mixture To Make An Additional 7. Bake At 350 F. For 15 Min. Turn Patties Over; Bake An Additional 15 Min. OR Till Golden Brown.Serve Immediately. (Fat 1⅘. Chol. 35.)