Eat Without

Potato Cakes

Source: USDA Food and Nutrition Service Food Distribution Program on Indian Reservations

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Enjoy these potato cakes with fat-free sour cream or fat-free yogurt and chives.

Makes
7 servings

Ingredients

  • 2 cups potatoes (cold, mashed, made from instant potato flakes)
  • 1/2 cup flour (all-purpose, unsifted)
  • 2 tablespoons onion (finely chopped)
  • 2 tablespoons vegetable oil

Directions

  1. Wash hands with soap and water.
  2. Prepare potatoes according to package.
  3. Put mashed potatoes into a bowl.
  4. Add flour and onion. Mix well.
  5. Pat potato mixture on a lightly floured board until 1/2 inch thick.
  6. Cut with a 3-inch round cutter.
  7. Place on a baking sheet, cover and refrigerate until just before cooking.
  8. Heat oil in a frying pan or griddle.
  9. Fry cakes over medium heat, turning to brown on both sides. Serve immediately.

Notes

Learn more about: Potatoes Onions

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.