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    You are in: Home / Recipes / Potato Kartoffelkuchen Tofu Recipe
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    Potato Kartoffelkuchen Tofu

    Total Time:

    Prep Time:

    Cook Time:

    14 mins

    0 mins

    14 mins

    That is Dr House to you's Note:

    German Potato cakes without the eggs and the milk

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    Ingredients:

    Serves: 4

    Yield:

    cakes

    Units: US | Metric

    Directions:

    1. 1
      I used silken firm.
    2. 2
      Brush a skillet with oil and heat to medium high. If you are avoiding fats use a good cooking spray.
    3. 3
      Mix all the ingredients together. Note I added the Lemon Pepper, Salad Dressings and Italian Season because it was simply too bland for me.
    4. 4
      Spoon about 3/4 cup into pan and and flatten to about 3/8" to 1/2" thick.
    5. 5
      Fry for 5-7 minutes on each side or until golden brown.
    6. 6
      Serve with applesauce on the side.
    7. 7
      Top with Tofu sour cream or a Vegan sour cream sub.

    Ratings & Reviews:

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    Nutritional Facts for Potato Kartoffelkuchen Tofu

    Serving Size: 1 (534 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 403.1
     
    Calories from Fat 18
    55%
    Total Fat 2.0 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 630.8 mg
    26%
    Total Carbohydrate 84.6 g
    28%
    Dietary Fiber 10.3 g
    41%
    Sugars 5.7 g
    23%
    Protein 13.6 g
    27%

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