Peking Potato-Scallion Cakes
Asian-American fusion of mashed potatoes, onions, and crushed red pepper fried tempura-style and topped with a traditional stir-fry vegetable mix.
Serving size: 4 oz.
Instructions
| Ingredient | Quantity | Instructions |
|---|---|---|
| Potato Pearls® Extra Rich | 1/2 carton | Stir Potato Pearls into boiling water. Stir in tempura mix, green onions, eggs, salt, and crushed red pepper flakes. Alternately, Potato Pearls® Golden Extra Rich can be used in this recipe. |
| Water, boiling | 1 gal. | |
| Tempura mix, dry, commercially prepared | 2 qt. | |
| Green onions, thinly sliced | 2 qt. | |
| Egg substitute or liquid eggs | 1 qt. | |
| Salt | 8 tsp. | |
| Red pepper flakes, crushed | 4 tsp. | |
| Heat griddle to 350°F. Portion 1/2 cup potato mixture onto well-oiled hot griddle. Cook 3 minutes or until golden on first side; turn over. Cook 2 minutes or until golden on second side. | ||
| Serving Idea Peking Potato Scallion Cakes are delicious when topped with stir-fried vegetables, curried chicken, or moo shu pork. |
Nutritional Information Per Serving
| Calories — 167 | Protein — 4.6 g | Fat — 4.3 g |
| Carbs — 25.0 g | Iron — 0.4 mg | Sodium — 586.4 mg |
| Potassium — 45.9 mg | Zinc — 0.2 mg | Vitamin A — 176.0 IU |
| Riboflavin — 0.1 mg | Niacin — 0.1 mg | Calcium — 52.1 mg |
| Cholesterol — 73.8 mg | Vitamin B6 — 24.1 mcg | Vitamin B12 — 0.2 mcg |
| Thiamine — 0.0 mg |