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Add a photoRaciónes: 12
Ingredientes
- 6 c. WATER
- 1 1/2 gal WATER
- 1 c. BUTTER PRINT SURE
- 9 x Large eggs SHELL
- 1 c. Lowfat milk, DRY NON-FAT L HEAT
- 22 lb POTATOES FRENCH FZ
- 4 1/2 c. BREAD SNDWICH 22OZ #51
- 1 1/2 tsp PEPPER BLACK 1 LB CN
- 2 Tbsp. SALT TABLE 5LB
Direcciones
- 1. COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; REDUCE HEAT; SIMMER 25MINUTES Or possibly Till TENDER.
- 2. DRAIN WELL.
- 3. BEAT POTATOES IN MIXER BOWL AT LOW SPEED Till BROKEN INTO SMALLER Pcs, ABOUT 1 MINUTE.
- 4. Add in BUTTER Or possibly MARGARINE AND PEPPER. BEAT AT HIGH SPEED 3 TO 5 Min Or possibly Till SMOOTH.
- 5. RECONSTITUTE Lowfat milk; HEAT TO A SIMMER; BLEND INTO POTATOES AT LOW SPEED, BLEND IN BEATEN WHOLE Large eggs. BEAT AT HIGH SPEED 1 MINUTE. SHAPE INTO 200-2 Ounce PATTIES (1-NO. 16 SCOOP).
- 6. DREDGE PATTIES IN BREAD CRUMBS. SHAKE OFF EXCESS.
- 7. GRILL ON LIGHTLY GREASED GRIDDLE 3 Min PER SIDE Or possibly Till Golden.
- **ALL NOTES ARE PER 100 PORTIONS.
- NOTE:
- 1. IN STEP 1, 27 LB 1 Ounce FRESH WHITE POTATOES A.P. WILL YIELD 22 LB PEELED POTATOES.
- NOTE:
- 2. IN STEP 1, 22 LB FRESH, PEELED WHOLE, READY-TO-USE POTATOES MAY BEUSED. QUARTER POTATOES.
- NOTE:
- 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTI- BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A-20.
- NOTE:
- 4. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
- SERVING SIZE: 2 PATTIES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1295g | |
| Recipe makes 12 servings | |
| Calories 678 | |
| Calories from Fat 174 | 26% |
| Total Fat 19.78g | 25% |
| Saturated Fat 11.18g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 198mg | 66% |
| Sodium 1394mg | 58% |
| Potassium 2714mg | 78% |
| Total Carbs 110.44g | 29% |
| Dietary Fiber 13.8g | 46% |
| Sugars 6.22g | 4% |
| Protein 18.12g | 29% |
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