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Ingredients
1 ½ pounds new potatoes (2 cups squeezed)
8 ounces onion ( ½ cup squeezed)
3 egg whites
2 tablespoons flour
5 tablespoons grated Parmigiano Reggiano cheese (2 ounces)
⅛ teaspoon salt
Freshly ground black pepper to taste
Oil spray
Nutritional analysis per serving
9 grams carbs; 2 milligrams cholesterol; 59 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 1 gram fiber; 63 milligrams sodium; 3 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Finely chop potatoes in food processor, using steel blade. Drain.
- Step 2
Finely chop onion in food processor.
- Step 3
Press liquid from potatoes by pressing through strainer. Press liquid from onion through strainer.
- Step 4
Mix potatoes with onion, egg whites, flour, cheese, salt and pepper.
- Step 5
Heat nonstick pan, and coat with oil spray. Drop heaping tablespoons of batter onto hot surface, and cook over medium heat until browned on the bottom. Turn, and brown on second side.
Private Notes