Title: Herbed Potato Patties
Categories: Vegetable
Yield: 8 Servings
| 1 | lb | Round OR Long White |
| | | Potatoes |
| 3 | c | Water |
| 1/4 | c | Low Fat Cottage Cheese |
| 1 | tb | Minced Fresh Parsley |
| 1/2 | ts | Rubbed Sage |
| 1/2 | ts | Dried Rosemary |
| 1/2 | ts | Dried Thyme |
| 1/4 | ts | Salt |
| 1/8 | ts | Garlic Powder |
| 1 | sm | Onion Grated |
| 2 | | Egg Whites Mixed Thoroughly |
| 1/2 | c | Wheat Germ |
Combine Potatoes & 3 C. Water in A Large Saucepan, Bring To A Boil. Cover &
Reduce Heat & Simmer 15 Min. OR Until Tender. Drain Potatoes,Allowing To
Cool To Touch. Peel Potatoes; Mash Pulp & Cottage Cheesein A Medium Bowl.
Add Parsley, Sage, Rosemary, Thyme, Salt, Garlic Powder, Onion & Egg
Whites. Stir Until Well Contained. Place Wheat Germ in A Shallow Dish. Drop
A Scant 1/3 Cupful Of Potato Mixture Onto Wheat Germ. Gently Coat Potato
Mixture With Wheat Germ & Place On A Baking Sheet Coated With Cooking
Spray. Pat Potato Mixture To 1/2 Inch Thickness. Repeat Procedure With
Remainingpotato Mixture To Make An Additional 7. Bake At 350 F. For 15
Min. Turn Patties Over; Bake An Additional 15 Min. OR Till Golden
Brown.Serve Immediately. (Fat 1.8. Chol. 35.)