Low-Cholesterol Parmesan Potato Pancake
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
212
Fat
6.3g
Saturated Fat
2.2g
Carbs
31.4g
Sugars
1g
Protein
8.3g
Fibre
0.8g
Sodium
0.49g
Ingredients
500 g mashed potatoes
2 tbsp fresh chives, chopped
1 egg white
1 tsp dijon mustard
60 g breadcrumbs, divided
2 tbsp Parmesan, grated
2 tsp olive oil, divided
0 Mixed leaves salad
Method

1            Combine the potatoes, chives, egg white, mustard and half of the breadcrumbs in a bowl. Shape into eight portions and flatten to thick discs.

2            Combine the remaining breadcrumbs and Parmesan on a small plate. Dredge the potato cakes in the breadcrumb mixture.

3            Heat half of the oil in a frying pan and cook four of the potato cakes for 3-4 minutes per side until golden. Transfer to a plate and keep warm while you repeat with the remaining oil and potato cakes. Serve with a mixed leaves salad.