Dilled Potato and Tofu Cakes

Ingredients:

Cooking Directions:

Combine first 2 ingredients in a bowl. Cover and refrigerate until ready to use. Place potatoes in a steamer basket over boiling water in a saucepan. Cover and steam about 15 minutes or until tender. Drain potatoes, return to saucepan and set pan over low heat about 1 minute to dry out potatoes. Thoroughly mash potatoes and chill in freezer about 20 minutes. Heat half the oil in a heavy nonstick skillet over medium heat. Sauté scallions 3-4 minutes, or until tender. Add tofu and sauté another 2-3 minutes. Transfer to potatoes. Beat eggs and egg whites together. Add to potato mixture along with remaining ingredients, except butter. Add salt and pepper to taste. Mix thoroughly. Heat half the remaining oil and butter in skillet over medium heat. Form batter into patties about 3 in. wide by 1.5 in. thick, enough for 2 per serving. Sauté in batches 3-4 minutes per side, or until golden. Repeat process until all the cakes are cooked. Serve patties with dill cream.

Nutritionist Recommended For: