Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Potatoes; mashed (fresh or
-prefared from flakes)
1/2 c All-purpose flour; unsifted
(reserve some 1 tb to flour-
Ing board)
1/4 ts Salt
2 tb Onion; finely chopped
2 tb Margarine;

Turn mashed potatoes into a large bowl. Add flour, salt, and onion.
Mix thoroughly with hands and fingers until completely mixed and
smooth. Pat on a lightly floured board until 1/2 inch thick. Cut with
a 3-inch cookie cutter. Place on a cookie sheet, cover lightly with
waxed paper, and chill in refrigerator until just before cooking. To
cook, use 1 tablespoon margarine at a time. Melt margarine in a large
frying pan or stovetop griddle. Fry cakes over moderately hot heat,
turning to brown on both sides. Serve immediately. Food exchange per
serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO: 15g; PRO: 2g; FAT:
5g; CAL: 110 Low-sodium diets: Omit salt from original mashed potatoe
mixture and from recipe.

Certain Irish folk refer to potato cakes as "praties". They are
great! Mix and shape ahead, then chill them before cooking.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via
Nancy O'Brion and her Meal Master

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