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Parsley Potato Cakes
  1. Scrub potatoes with vegetable brush under cold running water. Cut into quarters. Place potatoes in large saucepan and add cold water to cover completely. Heat to boiling, then reduce heat and simmer until potatoes are tender, about 15 to 20 minutes.
  2. Drain. Let cool briefly and then peel. Push potatoes through food mill or ricer into a large bowl.
  3. Stir in cream, butter parsley, salt and pepper. Let cool to room temperature. Preheat oven to 350°. Divide potato mixture into fourths.
  4. With wet hands, form each fourth into a patty and place on greased baking sheet. Top each patty with 1 tablespoon Mozzarella and 1 tablespoon fine dry breadcrumbs. Bake until nicely browned, about 15 minutes.
Recipe Notes

Nutritional Analysis per serving:  296 calories, 5 g protein, 28 g carbohydrates, 18g fat (56% of calories from fat), 60 mg cholesterol, 2.3 g fiber, 145 mg sodium.

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