Oven-Crisped Potato Cakes

Oven-Crisped Potato Cakes

by Carolyn Harvey 1 year ago
4.5 (2)
25 minutes
87.2 kcal
11.9 g carbs
Description

Oven-crisped potato cakes are easy and have less fat and calories than traditional potato cakes.

Ingredients
  • cooking spray
  • 16 ounces shredded frozen potatoes, thawed
  • 1 large onion, grated
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 large egg, beaten
  • 2 ⅔ tablespoons canola oil, divided
Directions
  1. 1. Preheat oven to 450 degrees F (230 degrees C).
  2. 2. Coat baking sheet with cooking spray.
  3. 3. Put potatoes and onion on a clean towel. Roll up towel and squeeze out as much liquid as possible. Transfer mixture to a large bowl.
  4. 4. Stir flour, salt, and black pepper into potato mixture; mix well.
  5. 5. Stir egg and 2 teaspoons canola oil into potato mixture until combined.
  6. 6. Heat remaining 2 tablespoons oil in a large non-stick skillet over medium-high heat.
  7. 7. Scoop up potato mixture with a 1/4-cup measuring cup and drop into hot oil. Flatten into patties with a spatula. Cook patties until golden brown, 2 to 3 minutes on each side.
  8. 8. Transfer cakes to prepared baking sheet. Bake in preheated oven until cakes are browned and crisp, 12 to 15 minutes.
Nutrition Facts
serving: 12 servings
calories: 87.2 kcal
carbohydrates: 11.9 g
protein: 2 g
saturated fat: 0.4 g
cholesterol: 15.5 mg
sodium: 202.6 mg
fiber: 1.2 g
sugar: 0.9 g