Dilled Potato and Tofu Cakes - 32.1 g carbs, 3.6 g fiber

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Dilled Potato and Tofu Cakes - 32.1 g carbs, 3.6 g fiber

 

1/2 cup sour cream

2 tsp. Ground dried dill, or 2 Tbs. fresh, chopped

3 russet potatoes, peeled and cubed

2 Tbs. olive oil

3 scallions, trimmed and thinly sliced

6 ounces firm tofu, drained and chopped

2 eggs

1 egg white

3 Tbs. dried ground dill, or 1/2 cup fresh, chopped

1 Tbs. lemon juice

1 Tbs. sour cream

1 Tbs. unsalted butter

 

 

 

 

Combine first 2 ingredients in a bowl. Cover and refrigerate until ready to use.

 

Place potatoes in a steamer basket over boiling water in a saucepan. Cover and

steam about 15 minutes or until tender. Drain potatoes, return to saucepan and

set pan over low heat about 1 minute to dry out potatoes. Thoroughly mash

potatoes and chill in freezer about 20 minutes.

 

Heat half the oil in a heavy nonstick skillet over medium heat. Sauté scallions

3-4 minutes, or until tender. Add tofu and sauté another 2-3 minutes. Transfer

to potatoes.

 

Beat eggs and egg whites together. Add to potato mixture along with remaining

ingredients, except butter. Add salt and pepper to taste. Mix thoroughly..

 

Heat half the remaining oil and butter in skillet over medium heat. Form batter

into patties about 3 inches wide by 1-1/2 inches thick, enough for 2 per

serving. Sauté in batches 3-4 minutes per side, or until golden. Repeat process

until all the cakes are cooked. Serve patties with dill cream.

 

Serves 4 people.

Preparation time: 15 min., Cooking time: 30 min.

 

Source: Frontier Natural Products

Formatted by Chupa Babi: 03.24.08

 

Per Serving: calories 347, fat 20.1g, calories from fat: 51%, protein 11.6g,

cholesterol 115mg, Carbohydrates 32.1g, dietary fiber 3.6g

 

Dietary Exchange: milk : 0.1, vegtable : 0.4, fruit : 0.0, bread : 1.5, lean

meat : 0.4, fat : 3.6, sugar : 0.0, very lean meat protein : 0.5

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