In-a-pinch potato pancakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | pounds | (4 medium) potatoes cut into 3/4-inch cubes |
| 1½ | cup | Coarsely chopped apples (peeled) |
| ¼ | cup | Chopped onion |
| 1 | cup | Shredded sharp Cheddar cheese |
| 1 | Egg; beaten | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | cup | Unseasoned dry bread crumbs OR- cornmeal |
| 1½ | tablespoon | Butter or margarine |
| 1½ | tablespoon | Vegetable oil |
Directions
In 2-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes; drain and mash.
In large bowl combine potatoes, apples, onion, cheese, egg, salt and pepper. Mix to blend thoroughly. Form into 8 patties about ¾ inch thick. Coat with bread crumbs. In large nonstick skillet over medium heat bring the butter and oil to sizzling. Fry patties until browned, about 5 minutes on each side.
Menu: Red Cabbage and Celery Slaw, Oatmeal Cookies and Canned Apricots
Nutritional Information Per Serving: 400 calories; 17 g fat; 80 mg cholesterol; 880 mg sodium; 49 g carbohydrate; 4 g fiber; 14 g protein.
Source: The Potato Board <recipes@...>