Medium Sized Russet Potatoes, 5
Eggs, 3 (or egg beaters equivalent to 3 eggs)
Medium Sized Onion, 1 (Optional)
Olive or Canola Oil
Salt, Pepper, Paprika, Parsley
Form 2 inch by 2 inch round patties, with 1/2 inch thickness. Hopefully, you will end up with 15 to 18 patties. Place enough oil in the bottom of a non-stick frying pan to cover 1/4 inch of the bottom. Place patties side by side, and fry both sides on high heat. Watch the pan, and make sure your patties are golden in color.
With a fork, Pick up each of the paties individually, and hold up over the pan, to drain the extra oil. Have 2-3 pieces of paper towel on a plate, to put the fried patties on. This will help drain the oil furter. You can put some paper towel on top and gently press on the patties to remove oil from the top as well.
Garnish with slices of tomato, and some parsley. Serve with fresh bread.
Protein: Low (From eggs)
Carbohydrates: High (From Potatoes)
Cholesterol: High (If you use whole eggs)
Vitamins: Low (From Tomato)
This dish is not a strictly vegetarian dish, becsuse it uses egg product. The eggs are the source of protein in this dish, and one way to balance a nutrition with the needed amount of protein. Besides meats, proteins can be found in eggs and beans.