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Potato and Parmesan Cakes
- 1lb 10oz (750g) baking potatoes, such as Burbank or Russet, peeled and cut into 1in (2.5cm) chunks
- 1/3 cup freshly grated Parmesan cheese
- 1 large egg yolk
- Salt and freshly ground black pepper
- 3 tbsp all purpose flour
- Vegetable oil for frying
- 1 tbsp capers
- Lemon wedges, to serve
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 239kcal (12%)|
|Total Fat 6g (10%)|
|Saturated Fat 2g (10%)|
|Cholesterol 60mg (20%)|
|Total Carbohydrate 38g|
|Dietary Fiber 4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|