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Suggest a better descriptionJulienne potatoes with the skin on. Lightly beat eggs. In a mixing bowl, fold all ingredients together, pat into 5 ounce cakes. Pan saute each cake (in oil of choice) until golden brown. Serve with flavored or non-flavored sour cream and top with caviar. Contributor: Roy Olsen, from Chile Pepper Magazine Posted to MM-Recipes Digest V4 #225 by roy@indy.net (Roy) on Aug 26, 1997
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Serving Size: 1 Serving (84g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 122 | ||
Calories from Fat: 75 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 352.5mg | 108 % | |
Sodium 117.1mg | 4 % | |
Potassium 124.7mg | 3 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1g | ||
Protein 10.6g | 15 % | |
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: 122
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