This recipe can be varied using different types of low protein crackers available in the market or with tapioca pearls or even low protein breadcrumbs to add low protein bulk to the recipe.
|1LARGE POTATO ( 125 GM) COOKED AND PEELED||1 TSP OIL|
|4 APROTEN® CRACKER TOAST OR OTHER LOW PROTEIN CRACKERS CRUMBLED||1 TBS CORN STARCH|
|1 STALK ( 45 GM) CELERY FINELY DICED||ENOUGH WATER FOR MIXING THE PATTIES|
|1/2 CUP (45 GM) MEDIUM CARROT FINELY DICED||SALT AND PEPPER|
|1/2 CUP (45 GM) GREEN PEPPER||OIL FOR FRYING THE PATTIES|
|1 TSP CHOPPED FRESH ITALIAN PARSLEY|
Boil, peel and chop the potato. Don’t use a processor to chop it since it becomes too watery. Heat the oil in a fry pan and add the diced vegetables and fry for 5 minutes until the flavors blend together as they cook. Cool and add to the chopped potatoes. Crumble the crackers. Add the cracker crumbs, parsley, salt, and the pepper to the potatoes. Dissolve the corn starch in 1/4 cup of water and add to the mixture and mix them all together to make a dough. The dough should hold together but still has some texture to it. (The corn starch/water mixture will hold the dough together when you cook the patties).
Shape a 1/4 cup of the mixture into a patty and fry in a small amount of oil in a fry pan. If you are using a non-stick pan you don’t need oil to fry them. You can fry up to 4-5 patties at a time. The patty can be bigger or smaller than the above said size but the nutritional value changes accordingly.
Makes 4 – 6 patties depending on the size. Nutrients are calculated for 6 patties.
|PROTEIN (gms)||METHIONINE (mg)||PHENYLALANINE (mg)||LEUCINE (mg)||CALORIES|
RECIPE PREPARATION: 25 MINUTES.