---------- Recipe via Meal-Master (tm) v8.02
       Title: PRATIE CAKES
  Categories: Diabetic, Vegetables, Side dish
       Yield: 7 servings
       2 c  Potatoes; mashed (fresh or
            -prefared from flakes)
     1/2 c  All-purpose flour; unsifted
            (reserve some 1 tb to flour-
            Ing board)
     1/4 ts Salt
       2 tb Onion; finely chopped
       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