Eat Recipes |
Potato Farls |
| Ingridients: 4 each potatoe, large 1 cup all purpose flour 4 teaspoon vegetable oil 2 tablespoon butter 1/2 teaspoon salt |
Preparation: Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. Divide dough in half. Roll out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into quarters; set aside. Repeat with remaining dough. In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve warm. |
Nutritional
Information per Serving |
Nutrient |
Unit |
Value |
| Proximates | ||
| Water | g |
152.94 |
| Energy | kcal |
231 |
| Protein | g |
4.74 |
| Total lipid (fat) | g |
5.47 |
| Ash | g |
2.26 |
| Carbohydrate, by difference | g |
40.91 |
| Fiber, total dietary | g |
4.9 |
| Minerals | ||
| Calcium, Ca | mg |
20 |
| Iron, Fe | mg |
1.15 |
| Magnesium, Mg | mg |
42 |
| Phosphorus, P | mg |
132 |
| Potassium, K | mg |
769 |
| Sodium, Na | mg |
186 |
| Zinc, Zn | mg |
0.65 |
| Copper, Cu | mg |
0.237 |
| Manganese, Mn | mg |
0.375 |
| Selenium, Se | mcg |
5.9 |
| Vitamins | ||
| Vitamin C | mg |
36.4 |
| Thiamin | mg |
0.15 |
| Riboflavin | mg |
0.07 |
| Niacin | mg |
2.164 |
| Pantothenic acid | mg |
0.591 |
| Vitamin B-6 | mg |
0.382 |
| Folate | mcg |
37 |
| Vitamin B-12 | mcg |
0.01 |
| Vitamin A, IU | IU |
123 |
| Vitamin E | mg_ATE |
1.215 |
| Lipids | ||
| Fatty acids, total saturated | g |
2.096 |
| Fatty acids, total monounsaturated | g |
1.288 |
| Fatty acids, total polyunsaturated | g |
1.727 |
| Cholesterol | mg |
8 |