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Potato Puffs |
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Nutrients per serving |
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Calories |
160 |
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Fat |
8 g |
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Saturated |
2.5 g |
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+ trans |
0 g |
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Sodium |
270 mg |
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Carbohydrate |
11 g |
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Fibre |
1 g |
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Sugars |
1 g |
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Protein |
10 g |
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Vegetable spray |
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6 |
eggs, separated |
6 |
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3 cups |
warm mashed potatoes |
750 mL |
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3 tbsp |
chopped fresh parsley |
45 mL |
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2 tbsp |
finely chopped onion |
30 mL |
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Salt and pepper, to taste |
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Spray six (1 cup/250 mL) ramekins or oven-proof bowls with vegetable spray; set aside. Beat egg yolks; blend in mashed potatoes, parsley and onion. Add salt and pepper. Beat egg whites until stiff but not dry. Fold into potato mixture. Spoon mixture into prepared ramekins. Bake at 375°F (190°C) for 20 to 25 minutes or until golden brown. Serve immediately.
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Tip
For a change of taste, stir 1 can (7.5 oz/213 g) salmon or tuna, drained and chopped or 1-1/2 cups (375 mL) chopped cooked chicken into mashed potato mixture before folding in beaten egg whites. Potato Puffs can be refrigerated for up to 3 days. Slice or cube leftover Potato Puffs and fry in a non-stick skillet until golden brown.
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Suggestion for Complete Meal
Serve with a green salad and a whole wheat roll followed by yogurt.
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