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Ingredientes
- 1 lb Yukon gold potatoes, unpeeled
- 1 head garlic, separated into cloves, unpeeled
- 2 tbsp butter
- ¾ cup grated Parmesan cheese
- 1 egg
- ¾ cup chopped chives
- 2 tbsp vegetable oil for frying
- Salt & pepper to taste
Direcciones
- Add potatoes & garlic to cold water.
- Bring to a boil, reduce heat to medium & simmer for 20-30 minutes or until tender.
- Drain well.
- Skin potatoes and coarsely grate.
- Slip garlic out of its skin.
- Discard skin and fold garlic into potatoes along with butter, cheese, egg and chives.
- Form mixture into 4 cakes about 1 inch thick.
- Heat oil in non-stick skillet.
- Fry cakes about 3 minutes a side or until crust forms and are heated through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 2 servings | |
| Calories 605 | |
| Calories from Fat 337 | 56% |
| Total Fat 38.26g | 48% |
| Saturated Fat 15.53g | 62% |
| Trans Fat 0.35g | |
| Cholesterol 157mg | 52% |
| Sodium 699mg | 29% |
| Potassium 1124mg | 32% |
| Total Carbs 45.15g | 12% |
| Dietary Fiber 4.2g | 14% |
| Sugars 2.69g | 2% |
| Protein 22.9g | 37% |
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