tofu potato cakes

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kid friendly - rose elliot's Mash potatoes with tofu; coat with flour and fry or

broil

 

 

* Exported from MasterCook *

 

Tofu Potato Cakes

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories : New Tofu

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

9 ounces potatoes; peeled -- even-sized chunks

1 tablespoon butter

or pure vegetable margarine

a little milk or soy milk

4 ounces firm tofu

1 tablespoons chopped parsley -- (1-2)

salt and freshly ground black pepper

flour

peanut oil

 

Boil the potatoes until tender, then drain and mash with the butter or margarine

and a little milk or soy milk if necessary. Mash the tofu, then add to the

potato, along with the parsley and salt and pepper to taste. Form the mixture

into four flat cakes, coat with flour, then either brush with oil and broil on

both sides or pan-fry. Drain on paper towels.

 

Description:

" Mash potatoes with tofu; coat with flour and fry or broil "

Source:

" 1986 Vegetarian Mother and Baby Book "

S(VegRecipes):

" Hanneman (kitpath) on 03-Feb-2002 "

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Per Serving (excluding unknown items): 98 Calories; 4g Fat (37.1% calories from

fat); 4g Protein; 12g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 36mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

 

NOTES : Young children love potato cakes and by mixing the potato with some tofu

you can make them into a really nutritious meal. These are best made fresh,

since tofu doesn't freeze well. Parsley Sauce goes well with them, and some

sliced tomato. Makes 4 potato cakes

 

Nutr. Assoc. : 4608 0 0 0 0 0 0 0 0

 

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