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Parmesan U.S. Potato Cakes

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Prep Method: Pan Fried



Prep Time

10 Mins

Cook Time

10 Mins


Serves 4


  • 100gm U.S. Dehydrated Potato Granules
  • 300ml Fresh milk
  • 20gm Unsalted butter
  • 20gm Capsicum (small dice)
  • 20gm Onion white (small dice)
  • 20gm Fresh Corn Kernel
  • 20gm Tempeh (Cut small cube and deep-fried)
  • 5gm Salt
  • 2gm Pepper

Curry Chive Sour Cream

  • 50gm Sour cream
  • 5gm Curry Powder
  • 2gm Chive (Chopped)


  1. Standby a medium size mixing bowl. Add the sour cream, curry powder and chopped chive. Mix well.
  2. Standby a medium size pot. To make the mashed potatoes, add the fresh milk and unsalted butter. Add the U.S. dehydrated potato granules and seasoning. Mix well.
  3. Standby a medium size mixing bowl. Add the U.S. mashed potatoes, capsicum, onion white, corn kernel and tempeh. Mix the ingredients well. Fold the mixture into 30-40gm size balls and flatten and shape them into potato cakes. Pan fried the U.S. potato cakes for 3 minutes on each side.
  4. Served with the curry chive sour cream.


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Nutrition Facts Per Serving











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