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Suggest a better description1. COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; REDUCE HEAT; SIMMER 25 MINUTES OR UNTIL TENDER. 2. DRAIN WELL. 3. BEAT POTATOES IN MIXER BOWL AT LOW SPEED UNTIL BROKEN INTO SMALLER PIECES, ABOUT 1 MINUTE. 4. ADD BUTTER OR MARGARINE AND PEPPER. BEAT AT HIGH SPEED 3 TO 5 MINUTES OR UNTIL SMOOTH. 5. RECONSTITUTE MILK; HEAT TO A SIMMER; BLEND INTO POTATOES AT LOW SPEED, BLEND IN BEATEN WHOLE EGGS. BEAT AT HIGH SPEED 1 MINUTE. SHAPE INTO 200-2 OZ PATTIES (1-NO. 16 SCOOP). 6. DREDGE PATTIES IN BREAD CRUMBS. SHAKE OFF EXCESS. 7. GRILL ON LIGHTLY GREASED GRIDDLE 3 MINUTES PER SIDE OR UNTIL GOLDEN BROWN. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 27 LB 1 OZ FRESH WHITE POTATOES A.P. WILL YIELD 22 LB PEELED POTATOES. NOTE: 2. IN STEP 1, 22 LB FRESH, PEELED WHOLE, READY-TO-USE POTATOES MAY BE USED. QUARTER POTATOES. NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTI- BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A-20. NOTE: 4. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: Q04801 SERVING SIZE: 2 PATTIES From the
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Serving Size: 1 Serving (138g) | ||
Recipe Makes: 100 | ||
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Calories: 234 | ||
Calories from Fat: 84 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 12 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 100.3mg | 31 % | |
Sodium 478.7mg | 17 % | |
Potassium 527.6mg | 14 % | |
Total Carbohydrate 31.3g | 9 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 28.8g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 234
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