Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cups mashed potatoes
- 1 cup flour (unbleached white or whole wheat)
- Equivalent to one egg in egg replacer (see Substitutions section)
- 1/2 cup soy milk
- 1 tsp alum-free baking powder
- salt and pepper to taste (if needed)
- =
Directions
First, mix the mashed potatoes with the egg replacer and soy milk. Sift together the flour, baking powder and salt & pepper and begin stirring into the mashed potato mixture, a little at a time and mixing well, until it forms a very stiff dough. Roll the dough out on a lightly floured flat surface until about 1" thick, and cut out shapes with cookie cutters. Place potato cakes on a baking sheet and bake for 10-15 minutes, until lightly browned.