Potato Patties with Garlic and Herbs - Vegan

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Potato Patties with Garlic and Herbs - Vegan

 

Recipe By :Vegetarian Times, 01-MAR-02 p. 38

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 small to medium russet potatoes -- scrubbed

1 Tbs. grated onion -- (1 to 2)

1 clove garlic -- minced

1/2 tsp. salt -- plus more to taste

1 tsp. fresh thyme or 1/2 tsp. dried

1/4 tsp. celery seed or dried oregano

Freshly ground black pepper -- to taste

Vegetable oil -- for frying

 

 

 

1. Place steamer basket in large saucepan with about 2 inches water. Place

potatoes in steamer basket, cover and bring to a boil. Steam potatoes, covered,

until tender, about 20 minutes. (Potatoes can be just slightly firm at center.)

Cool thoroughly. Then put potatoes in plastic bag and refrigerate several hours

or overnight.

 

2. Using a box grater, grate potatoes, removing any large chunks of skin; place

potatoes in large mixing bowl. Add salt and other seasonings, tossing mixture

lightly with your hands to mix. Heat about 11/2 Tbs. oil in large skillet; cast

iron works best, but if you’re adding Parmesan cheese, use a nonstick skillet.

 

3. Using about 1/2 cup grated potatoes each, form 3 or 4 patties, and place in

skillet, leaving enough room between them to flip easily. Press patties firmly

with spatula to shape. Cook over medium heat until nicely browned, flipping them

once, 2 to 3 minutes per side. Repeat with remaining mixture, adding more oil as

necessary. Place cooked patties in warm oven while making remaining

patties.

PER serving: 124 CAL; 2 G PROT; 5 G TOTAL FAT (1 SAT. FAT); 19 G CARB.; 0

MG CHOL; 151 MG SOD.; 2 G FIBER

 

Yield:

" 8 patties "

 

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Per Serving (excluding unknown items): 8 Calories; trace Fat (2.6%

calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber;

0mg Cholesterol; 1067mg Sodium. Exchanges: 1/2 Vegetable.

 

NOTES : This is the way I learned to make potato patties years ago, and I like

them so much I never do it any other way. You start by steaming whole russet

potatoes, which are then cooled and refrigerated so they’re easy to handle. The

potatoes are peeled and grated, then mixed with whatever herbs, seasonings and

extras you like. Although this version is suitable for vegans, I often add a

little freshly grated Parmesan cheese to the potatoes and fry them in butter

instead of oil. Either way, they’re delicious—great for breakfast or dinner.

 

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

 

 

 

 

 

 

 

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