GERMAN POTATO GRIDDLE CAKES (DEHY)

Ingredients

NUTMEG,GROUND
<1/16th oz
1/8 tsp
THYME,GROUND
<1/16th oz
<1/16th tsp
Ingredient Weight Measure Issue
ONIONS,FRESH,CHOPPED 11-1/4 oz 2 cup 12-1/2 oz
WATER,BOILING 29-1/4 lbs 3 gal 2 qts
POTATO,WHITE,DEHYDRATED,SLICED 4 lbs
MILK,NONFAT,DRY 6 oz 2-1/2 cup
WATER,WARM 6-1/4 lbs 3 qts
EGGS,WHOLE,FROZEN 2 lbs 3-3/4 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-3/4 lbs 1 qts 2-1/2 cup
SALT 1-7/8 oz 3 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
SHORTENING,VEGETABLE,MELTED 7-1/4 oz 1 cup
SOUR CREAM 3 lbs 1 qts 2 cup

Method

1 Add potatoes and onions to boiling water. Bring to a boil; simmer 15 minutes or until soft but not mushy. DO NOT OVERCOOK.
Drain immediately or mixture will be too moist.
2 Beat potato and onion mixture in mixer bowl at medium speed 2 minutes.
3 Reconstitute milk; add eggs. Add to potato mixture; blend at low speed 1 minute.
4 Add flour, salt, pepper, nutmeg, thyme and melted shortening or salad oil to mixture; blend at low speed 2 minutes.
5 Drop 1/4 cup, or one No.16 scoop batter onto lightly greased 375 F. griddle. Cook until well browned, about 2-1/2 to 3 minutes on
each side.
6 Serve with 1 tablespoon sour cream. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
114 cal 12 g 3 g 6 g 46 mg 244 mg 49 mg

Portion

2 Cakes

Yield

100


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