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Ingredientes
- 2 Tbsp. grated onion, (to 3 tbsp)
- 2 c. shredded jicama
- 1 c. shredded russet potato
- 2 x Large eggs, beaten
- 3 Tbsp. unbleached all-purpose flour
- 1/2 tsp salt
- 1 dsh freshly grnd pepper
- 1 Tbsp. canola oil
- 1 1/2 c. salsa
- 1/4 c. fat-free lowfat sour cream
- 1 tsp chopped fresh cilantro
Direcciones
- Squeeze the liquid from the onion with your hand and place onion in a large bowl. Wrap the jicama in paper towels or possibly cheesecloth and squeeze out the liquid. Do the same with the potato. (Russet potatos are more starchy than red potatoes and are preferable for this dish.) Place in the bowl with the onion.
- Stir in the beaten Large eggs and sprinkle with flour and salt & pepper. Stir again till combined. Form jicama mix into 8 cakes.
- Heat oil in a large nonstick skillet over medium heat. Add in patties, half at a time, and cook till browned, turning once, about 10 min. Keep patties warm in a warmed oven till all are cooked.
- Combine salsa, lowfat sour cream, and cilantro in a small bowl. Place some on skillet cakes and serve remainder on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 4 servings | |
| Calories 201 | |
| Calories from Fat 81 | 40% |
| Total Fat 9.11g | 11% |
| Saturated Fat 2.73g | 11% |
| Trans Fat 0.01g | |
| Cholesterol 112mg | 37% |
| Sodium 723mg | 30% |
| Potassium 552mg | 16% |
| Total Carbs 23.78g | 6% |
| Dietary Fiber 4.9g | 16% |
| Sugars 2.21g | 1% |
| Protein 6.62g | 11% |
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