Potato Squash Cakes Recipe

Recipesfull introduces to you: Popular Recipes. (Potato Squash Cakes Recipe). A very quick and easy side dish made from yesterday's left-over mashed potatoes. These also can be made from grating potatoes if you do not have any left-over.

Brief

Prep 15 mins

Cook: 15 mins

Total: 30 mins

Servings: 12

Yield: 10 to 12 servings

Potato Squash Cakes Recipe

Ingredients

2 cups shredded potatoes

1 cup shredded yellow squash

½ cup chopped onion

1 egg

4 tablespoons self-rising flour

¼ teaspoon garlic salt

salt and pepper to taste

¼ cup cooking oil

Side Dish

Directions

Step 1

In a large bowl combine potatoes squash onion egg flour garlic salt salt and pepper. If the batter is too thin add more flour; if too thick add milk. Form batter into 3-inch patties.

Step 2

Cover the bottom of a large skillet with just enough oil to cover the bottom of the pan and heat over medium-high heat. Place patties in hot oil and cook until golden brown on each side; drain on paper towels.

Nutritional Information

Potato Squash Cakes Recipe

Servings Per Recipe:12

Calories: 80.2

% Daily Value *

Protein: 1.4g 3%

Carbohydrates: 7.7g 3%

Dietary Fiber: 0.8g 3%

Sugars: 0.9g

Fat: 5g 8%

Saturated Fat: 0.9g 4%

Cholesterol: 15.5mg 5%

Vitamin A Iu: 38.6IU 1%

Niacin Equivalents: 0.8mg 6%

Vitamin B6: 0.1mg 6%

Vitamin C: 2.6mg 4%

Folate: 12.4mcg 3%

Calcium: 16.7mg 2%

Iron: 0.3mg 2%

Magnesium: 8mg 3%

Potassium: 114.3mg 3%

Sodium: 78.3mg 3%

Calories From Fat: 45.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.