MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Pratie Cakes
  Categories: Diabetic, Vegetables, Side dishes
       Yield: 7 servings
  
       2 c  Potatoes; mashed (fresh or               Ing board)
            -prefared from flakes)            1/4 ts Salt
     1/2 c  All-purpose flour; unsifted         2 tb Onion; finely chopped
            (reserve some 1 tb to flour-        2 tb Margarine;
  
   Turn mashed potatoes into a large bowl.  Add flour, salt, and onion.
   Mix thoroughly with hands and fingers until completely mixed and
   smooth. Pat on a lightly floured board until 1/2 inch thick.  Cut
   with a 3-inch cookie cutter.  Place on a cookie sheet, cover lightly
   with waxed paper, and chill in refrigerator until just before
   cooking. To cook, use 1 tablespoon margarine at a time.  Melt
   margarine in a large frying pan or stovetop griddle.  Fry cakes over
   moderately hot heat, turning to brown on both sides.  Serve
   immediately. Food exchange per serving: 1 STARCH EXCHANGE + 1 FAT
   EXCHANGE CHO: 15g; PRO: 2g; FAT: 5g; CAL: 110
   Low-sodium diets: Omit salt from original mashed potatoe mixture and
   from recipe.
   
   Certain Irish folk refer to potato cakes as “praties”. They are
   great! Mix and shape ahead, then chill them before cooking.
   
   Source: The Art of Cooking for the Diabetic by Mary Abbott
   Hess,R.D.,M.S. and Katharine Middleton
   Brought to you and yours via Nancy O'Brion and her Meal Master
  
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