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German Potato cakes without the eggs and the milk
SERVES 4 , 8 cakes
8 medium potatoes, grated
1/2 lb firm silken tofu, blended
1 large onion, grated
1/4 cup fresh parsley, chopped fine
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon garlic powder, minced fine or 1-2 garlic clove, minced fine
3 tablespoons flour
1 teaspoon lemon pepper (optional)
2 teaspoons ranch salad dressing (optional) or Catalina dressing (optional)
1 1/2 teaspoons italian seasoning (optional)
1. I used silken firm.
2. Brush a skillet with oil and heat to medium high. If you are avoiding fats use a good cooking spray.
3. Mix all the ingredients together. Note I added the Lemon Pepper, Salad Dressings and Italian Season because it was
simply too bland for me.
4. Spoon about 3/4 cup into pan and and flatten to about 3/8" to 1/2" thick.
5. Fry for 5-7 minutes on each side or until golden brown.
6. Serve with applesauce on the side.
7. Top with Tofu sour cream or a Vegan sour cream sub.
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