Potato croquettes
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Baking potatoes, peeled |
| & sliced | ||
| ¼ | cup | (1 oz) shredded low-fat |
| Swiss or cheddar cheese | ||
| ¼ | cup | Nonfat cream cheese product |
| 1 | tablespoon | Chopped fresh chives |
| 1 | tablespoon | Nonfat margarine |
| 1½ | teaspoon | Prepared or dijon mustard |
| ¼ | teaspoon | Hot sauce |
| ⅛ | teaspoon | Salt |
| 1 | Egg white, lightly beaten | |
| 1¾ | cup | Coarsely crushed corn flakes |
| Vegetable cooking spray | ||
Directions
Cook potato in boiling water for 20 minutes, or until tender; drain.
Transfer to bowl.
Beat potato at medium speed until smooth. Add cheese, and next 6 ingredients. Beat well. Divide mixture into 10 equal portions and shape into balls. Dip in egg white and roll in cereal. Place on a baking sheet coated with nonstick spray. Bake at 400F for 10-15 minutes or until crisp and golden. Yield: 5 servings (166 calories per serving).
Per serving: 7½ gm protein; 1.3 gm Fat (⅗ gm saturated fat); 30⅖ gm carbohydrate; 2.0 gm fiber; 6 mg cholesterol; 1⅗ mg iron; 334 mg sodium; 110 mg calcium.
Source: Cooking Light Annual Cookbook, 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120 Submitted By LINDA FIELDS On 01-11-95