Pasta, Stir Fry & Side Dishes

Potato Puff

Ingredients:

Vegetable spray
6 eggs
3 cups (750 mL) warm mashed potatoes
3 tbsp (45 mL) chopped fresh parsley
2 tbsp (30 mL) finely chopped onion
Salt and pepper, to taste

Instructions:

Spray six (1 cup/250 mL) ramekins or oven-proof bowls with vegetable spray; set aside. Beat egg yolks; blend in mashed potatoes, parsley and onion. Add salt and pepper. Beat egg whites until stiff but not dry. Fold into potato mixture. Spoon mixture into prepared ramekins. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until golden brown. Serve immediately.

Makes 4 to 6 servings.

Tip: For a change of taste, stir 1 can (7.5 oz/213 g) salmon or tuna, drained and chopped or 1-1/2 cups (375 mL) chopped cooked chicken into mashed potato mixture before folding in beaten egg whites. Potato Puffs can be refrigerated for up to 3 days. Slice or cube leftover Potato Puffs and fry in a non-stick skillet until golden brown.

Suggestion for Complete Meal: Serve with a green salad and a whole wheat roll followed by yogurt.

Preparation: 2 minutes
Cooking: 3 minutes and 45 seconds

Nutrients per serving:

Calories: 160
Carbohydrate: 11 g
Protein: 10 g
Fat: 8 g