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September 27, 2010


2 large potatoes, peeled and grated (old potatoes are best but you can use new or baby potatoes if that is all you have to hand.  They are just a bit more difficult to grate!  Leave the skins on baby or new potatoes for added nutrition.)

1 egg

1 tbspn plain flour

Oil, butter or margarine to fry


  1. Squeeze handfuls of grated potato over bowl to remove as much liquid as you can.
  2. Place squeezed potatoes in a clean bowl.  Add 1 egg and plain flour and mix.
  3. Heat oil or butter in  medium pan until a small amount of batter dropped in the pan sizzles.  Drop 4 by ¼ cupfuls of batter in pan and flatten slightly.  Cook over medium heat about 3 minutes each side until golden brown and crisp.

Makes 4

Substitutions:  this can be made without any egg at all if you don’t have it. Just press the cake into shape with an egg slice or spatula.

Additions: serve with tomato ketchup, Fresh tomato and chilli sauce and sour cream or yoghurt; serve with cooked vegetables.

Adapted from Diabetic Living Magazine

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