| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Round OR Long White |
|
|
Potatoes |
| 3 |
c |
Water |
| 1/4 |
c |
Low Fat Cottage Cheese |
| 1 |
tb |
Minced Fresh Parsley |
| 1/2 |
ts |
Rubbed Sage |
| 1/2 |
ts |
Dried Rosemary |
| 1/2 |
ts |
Dried Thyme |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Garlic Powder |
| 1 |
sm |
Onion Grated |
| 2 |
|
Egg Whites Mixed Thoroughly |
| 1/2 |
c |
Wheat Germ |
INSTRUCTIONS
Combine Potatoes & 3 C. Water in A Large Saucepan, Bring To A Boil. Cover &
Reduce Heat & Simmer 15 Min. OR Until Tender. Drain Potatoes,Allowing To
Cool To Touch. Peel Potatoes; Mash Pulp & Cottage Cheesein A Medium Bowl.
Add Parsley, Sage, Rosemary, Thyme, Salt, Garlic Powder, Onion & Egg
Whites. Stir Until Well Contained. Place Wheat Germ in A Shallow Dish. Drop
A Scant 1/3 Cupful Of Potato Mixture Onto Wheat Germ. Gently Coat Potato
Mixture With Wheat Germ & Place On A Baking Sheet Coated With Cooking
Spray. Pat Potato Mixture To 1/2 Inch Thickness. Repeat Procedure With
Remainingpotato Mixture To Make An Additional 7. Bake At 350 F. For 15
Min. Turn Patties Over; Bake An Additional 15 Min. OR Till Golden
Brown.Serve Immediately. (Fat 1.8. Chol. 35.)
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”