|Leftover Potato Cakes w/Salmon|
Nutrition Highlights: whole grains
Rich in vitamins B6, C, E, iron, potassium, folic acid, manganese, fiber and protein.
Makes 8 small pancakes
1 cup leftover mashed potatoes
1 to 2 teaspoons whole wheat flour
2 to 4 tablespoons olive oil
1/4 cup wheat germ, unsweetened
2 tablespoons parmesan cheese
1/4 teaspoon salt
Optional dips: applesauce or low fat sour cream
Mix 1 teaspoon of flour into cold, leftover mashed potatoes. If still too wet, add the other teaspoon of flour. Pinch off tablespoon sizes of the mashed potatoes and use your hands to form about 8 balls. Add the oil to a large skillet and heat over medium high heat. Turn down to medium if oil starts to smoke.
Mix the wheat germ with the parmesan cheese and salt on a plate. Roll the balls in the wheat germ mixture, covering completely. Add 4 potato cakes to the hot skillet, flatten gently with a spatula and cook until they have browned on one side, about 1 to 2 minutes. Turns cakes over with a spatula and cook the other side until golden brown, another 1 to 2 minutes. Repeat with next 4 cakes, adding more oil to the pan as needed.
Place cooked potato cakes on a plate lined with paper towels to blot excess oil.