Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Grilled Potato Cakes
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 VEGETABLES No.Q 057 01
GRILLED POTATO CAKES
Yield 100
Portion 1 Cake
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
79 cal
10 g
2g
3g
31 mg
193 mg
29 mg
Ingredient
Weight
Measure
Issue
POTATO,WHITE,INSTANT,GRANULES
1-3/8 lbs
3 qts 1 cup
MILK,NONFAT,DRY
6 oz
2-1/2 cup
WATER,BOILING
16-3/4 lbs
2 gal
12 oz
1-1/2 cup
BUTTER
SALT
1-1/4 oz
2 tbsp
1/8 oz
1/4 tsp
PEPPER,WHITE,GROUND
FLOUR,WHEAT,GENERAL PURPOSE
1-1/8 lbs
1 qts
EGGS,WHOLE,FROZEN
1-1/4 lbs
2-1/4 cup
Method
1 Blend potatoes and milk together.
2 Blend water, butter or margarine, salt and pepper in mixer bowl.
3 At low speed, using wire whip, rapidly add potato and milk mixture to liquid; mix 1/2 minute. Stop mixer; scrape down sides and
bottom of bowl.
4 Whip at high speed about 1 minute or until light and fluffy. At low speed, blend slightly beaten whole eggs into potatoes 1 minute.
Whip at medium speed 1/2 minute. DO NOT OVERWHIP. Chill mixture.
5 Shape into 4 ounce cakes.
6 Dredge cakes in sifted general purpose flour.
7 Grill on well-greased 375 F. griddle about 3-1/2 to 4 minutes per side or until golden brown. CCP: Hold at 140 F. or higher for
service.
 Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/vegetables/grilled_potato_cakes.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Cake |
| Calories: | 79 cal |
| Carbohydrates: | 10 g |
| Protein: | 2g |
| Fat: | 3g |
| Cholesterol: | 31 mg |
| Sodium: | 193 mg |
| Calcium: | 29 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| POTATO,WHITE,INSTANT,GRANULES | 1-3/8 lbs | 3 qts 1 cup | |
| MILK,NONFAT,DRY | 6 oz | 2-1/2 cup | |
| WATER,BOILING | 16-3/4 lbs | 2 gal | |
| BUTTER | 12 oz | 1-1/2 cup | |
| SALT | 1-1/4 oz | 2 tbsp | |
| PEPPER,WHITE,GROUND | 1/8 oz | 1/4 tsp | |
| FLOUR,WHEAT,GENERAL PURPOSE | 1-1/8 lbs | 1 qts | |
| EGGS,WHOLE,FROZEN | 1-1/4 lbs | 2-1/4 cup |
| Method: | |
|
1 Blend potatoes and milk together. 2 Blend water, butter or margarine, salt and pepper in mixer bowl. 3 At low speed, using wire whip, rapidly add potato and milk mixture to liquid; mix 1/2 minute. Stop mixer; scrape down sides and bottom of bowl. 4 Whip at high speed about 1 minute or until light and fluffy. At low speed, blend slightly beaten whole eggs into potatoes 1 minute. Whip at medium speed 1/2 minute. DO NOT OVERWHIP. Chill mixture. 5 Shape into 4 ounce cakes. 6 Dredge cakes in sifted general purpose flour. 7 Grill on well-greased 375 F. griddle about 3-1/2 to 4 minutes per side or until golden brown. CCP: Hold at 140 F. or higher for service. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence