INGREDIENTS

INSTRUCTIONS

CONVERSIONS: 1 lb = 16 oz = 450 g  ABBREVIATIONS: ts = teaspoon tb =
tablespoon sm = small  Mix all ingredients (except oil spray) together
well. Divide into  portions (as many as specified in "yield") and shape
each into a  thick flat round.  Heat a large frying pan (skillet).
Spray with a little oil or grease  lightly. Cook 3-4 potato cakes at a
time, depending on how large the  pan is.  Do for about 5 minutes on
each side until golden - DO NOT disturb them  until the 5 minutes is up
or you will spoil the crust. When they have  been cooking 5 minutes try
and lift them gently with a spatula. Lift  rather than scrape, and flip
over, remembering that they will still  be very soft in the middle. If
you like, use another spatula placed  over the top of the chop to keep
it together whilst turning over.  Keep them warm in the oven at a
moderate heat (375 F, 190 C, Gas 5)  while you cook the others. Recipe
from Quick and Easy Indian Cooking  by some man whose namei I can't
remember with a 70s hairstyle. He is  the same one who makes khoya out
of powdered milk. Posted to fatfree  digest V96 #255  Date: Sat, 14 Sep
1996 10:44:14 +0000  From: "Kate Pugh"
<katherine.sheppard@corpus-christi.oxford.ac.uk>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 61
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 10.8mg
Sodium: 335.7mg
Potassium: 72mg
Carbohydrates: 5.4g
Fiber: 1.9g
Sugar: 1.2g
Protein: 5.9g