Ingredients
2 cup potatoes, mashed (fresh or prefared
1/2 cup all-purpose flour, unsifted
1 (reserve some 1 tb to flour-
1 ing board)
1/4 tsp salt
2 tbsp onion, finely chopped
2 tbsp margarine
Directions
Turn mashed potatoes into a large bowl. Add flour, salt, and onion.
Mix thoroughly with hands and fingers until completely mixed and
smooth. Pat on a lightly floured board until 1/2 inch thick. Cut with
a 3-inch cookie cutter. Place on a cookie sheet, cover lightly with
waxed paper, and chill in refrigerator until just before cooking. To
cook, use 1 tablespoon margarine at a time. Melt margarine in a large
frying pan or stovetop griddle. Fry cakes over moderately hot heat,
turning to brown on both sides. Serve immediately. Food exchange per
serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO: 15g; PRO: 2g; FAT:
5g; CAL: 110 Low-sodium diets: Omit salt from original mashed potatoe
mixture and from recipe.
Certain Irish folk refer to potato cakes as "praties". They are
great! Mix and shape ahead, then chill them before cooking.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via
Nancy O'Brion and her Meal Master
Servings: 7 servings
Pratie Cakes Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Diabetic
The History of Recipes
We can read the history of meal recipes way back into distant history, at least as far back as early Egypt, and quite possibly further than that. However, generally, these old cookbooks were just primitive hieroglyphic instructions for food preparation.
In fact, the oldest recipe discovered so far, according to experts are a few ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Later on, there were two recipe books which appeared in the fourteenth century - a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the spicy food that appears on menues today, but rather recipes for the types of food prepared for the rich and powerful of that period. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and herbs from Arab cuisine, including coriander, parsley, and basil. These new foods and spices was responsible for an eruption in manuscripts on cookery, some of which still exist in private collections. For the next few years, the upper-class families of the West competed to serve up the most exotic meals, and because of this the best cooks and their recipes became highly prized. Nevertheless, it was during the 19th century that cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, trying out, and recording popular recipes of the day. The introduction of the TV brings us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Pratie Cakes recipe.
