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Zesty Potato Patties

(8)
  1 reviews
  • 20 min prep time
  • 25 min total time
  • 10 ingredients
  • 4 servings
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Add these cheesy potato patties made with Old El Paso® Thick 'n Chunky Salsa to your meal - a perfect side dish to complement your Mexican cuisine night.

Bake-Off® Contest 38, 1998
Shirley Fleming
Sacramento, California

1 cup Hungry Jack® Mashed Potato Flakes
1/4
cup shredded Cheddar cheese (1 oz)
2
tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
1
teaspoon chicken or beef-flavor instant bouillon
1
teaspoon dried cilantro leaves or parsley flakes
1/2
teaspoon baking powder
1
egg
1
cup milk
1/4
cup Old El Paso™ Thick 'n Chunky Salsa
2
tablespoons margarine or butter

Steps

  • 1 In medium bowl, combine potato flakes, cheese, flour, bouillon, cilantro and baking powder; mix well.
  • 2 In small bowl, beat egg with fork. Stir in milk and salsa. Add to potato mixture; stir just until combined. Let stand 2 to 3 minutes or until liquid is absorbed.*
  • 3 Melt margarine in large nonstick skillet over medium-high heat. Drop potato mixture by 1/2 cupfuls into skillet. Spread each to form 4-inch round. Cook 4 to 6 minutes or until golden brown, turning once. Serve warm.

Expert Tips

*For stiffer potatoes, stir in a few more flakes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Patty
Calories
220
% Daily Value
Total Fat
11g
17%
Saturated Fat
4g
20%
Cholesterol
65mg
22%
Sodium
610mg
25%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
4%
Protein
7g
7%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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