Ingredients:
2 russet potatoes, (1-1/2 lb/750 g)
1 sweet potato
3 eggs
1 tsp (5 mL) Cajun seasoning
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) butter
2 tbsp (30 mL) vegetable oil
Preparation:
Peel potatoes and sweet potato. By hand or in food processor with shredder blade, grate potatoes and sweet potato; squeeze out liquid. In large bowl, whisk together eggs, Cajun seasoning, salt and pepper; add potatoes and toss to mix.
In large skillet, heat one-quarter each of the butter and oil over medium-low heat. Drop potato mixture by 1/4 cupfuls (50 mL) into skillet; press to flatten slightly. Fry, in batches, turning once and adding remaining butter and oil as necessary, for about 15 minutes or until tender and edges are golden. (Make-ahead: Cover and refrigerate for up to 24 hours; reheat on baking sheet in 450°F/230°C oven for about 5 minutes.)
Servings: 16
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
170
4 g
8 g
3 g
21 g
2 g
77 mg
141 mg
-
2%
6%
65%
17%
8%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
170
4 g
8 g
3 g
21 g
2 g
77 mg
141 mg
-
2%
6%
65%
17%
8%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
170
4 g
8 g
3 g
21 g
2 g
77 mg
141 mg
-
2%
6%
65%
17%
8%
