You are here

Potato Cakes Filled With Vegetables

Budget.Gourmet's picture
  Potatoes 2 Pound
  Butter 6 Tablespoon
  Whole eggs 2
  Nutmeg 1⁄8 Teaspoon
  Vegetables 1 Cup (16 tbs)
  Egg 1 , beaten
  Salt To Taste
  Pepper To Taste

Peel and cut the potatoes into quarters.
Boil in salted water until tender.
Drain, and place the pan in a hot oven for a few moments to remove excess moisture.
Mash the potatoes well.
Then return the pan to the stove, and stir about a few moments in order to get rid of more moisture.
Let potatoes cool a bit.
Place potatoes in an electric mixer, and blend in the butter, whole eggs, salt, pepper, and nutmeg.
Shape into 16 balls, and allow to cool.
When the balls are cool, flatten each into a thick, little round patty.
Place 8 on a greased baking sheet, and put 2 tablespoons of the mirepoix in the center of each.
Place the second patty on top of the first, and press together.
Brush with the beaten egg, and bake in a 375° oven for about 15 to 20 minutes, or until golden and hot.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1658 Calories from Fat 792

% Daily Value*

Total Fat 90 g138.1%

Saturated Fat 51.4 g257.1%

Trans Fat 0 g

Cholesterol 828 mg276%

Sodium 741.3 mg30.9%

Total Carbohydrates 189 g63%

Dietary Fiber 26.1 g104.5%

Sugars 8.5 g

Protein 43 g86.1%

Vitamin A 212.3% Vitamin C 323.9%

Calcium 24.9% Iron 62.7%

*Based on a 2000 Calorie diet


Potato Cakes Filled With Vegetables Recipe