Onion & potato cakes

33saves
55min


2 people made this

Potatoes combine energy-giving complex carbohydrates with plenty of vitamin C, fibre and potassium. They're filling and, if sensibly prepared, low in fat.

Janet Mitchell

Ingredients
Serves: 4 

  • 750g baking potatoes, peeled and thinly sliced
  • 5 teaspoons vegetable oil
  • 2 onions, finely chopped
  • 2 tablespoons reduced-fat sour cream
  • Salt
  • White pepper
  • Nutmeg
  • 2 tablespoons plain flour
  • 1 cup low-fat yoghurt or reduced-fat sour cream
  • 1 tablespoon snipped chives

Directions
Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Cook the potatoes in a saucepan of boiling water for 15 minutes or until tender. Drain and transfer to a large bowl.
  2. Meanwhile, heat 1 teaspoon of the oil in a large nonstick frying pan over moderate heat. Add the onions and fry for 7 minutes or until golden brown and tender.
  3. Add the sour cream, and a pinch each of salt, pepper and nutmeg, to the potatoes; mash well. Stir in the fried onions and shape into 8 cakes.
  4. Heat 2 teaspoons of the oil in a 30 cm frying pan over moderate heat. Dredge the cakes in the flour, shaking off the excess. Fry 4 of the cakes for 3 minutes on each side or until golden brown and crusty. Repeat with the remaining oil and potato cakes. Serve with the yoghurt topped with chives.

Did you know?

Potatoes and onions should not be stored together. A gas given off by the onions will speed up the spoilage of potatoes (and vice versa). * ‘Baking’ potatoes in a microwave is a healthy way to cook them, and a great timesaver, too. But don't forget to pierce them, or the potatoes may explode. * It's a good idea to eat the skin on whole baked potatoes, as some of the nutrients are concentrated in or just under the skin. You'll also get more dietary fibre by eating the skin.

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Reviews (2)

Reggie70
1

Didnt look anything like teh picture, and just tasted like mash potatoe in an even shape! Wont b making again! - 21 Mar 2010

Reggie70
0

Altered ingredient amounts. Even added some garlic! - 21 Mar 2010

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