1 lb. Potatoes
\n3 C. Water
\n1\/4 C. Low Fat Cottage Cheese
\n1 T. Minced Fresh Parsley
\n1\/2 tsp. Rubbed Sage
\n1\/2 tsp. Dried Rosemary
\n1\/4 tsp. Dried Thyme
\n1\/4 tsp. Salt
\n1\/8 tsp. Garlic Powder
\n1 sm. Onion Grated
\n2 Egg Whites Mixed Thoroughly
\n1\/2 C. Wheat Germ<\/p>\n
Combine potatoes & 3 C. water in a large saucepan, bring to a boil. Cover & reduce heat & simmer 15 Min. OR until tender. Drain potatoes; allow to cool to touch. Peel potatoes; mash pulp & cottage cheese in a medium bowl. Add Parsley, Sage, Rosemary, Thyme, Salt, Garlic Powder, Onion & Egg Whites. Stir until well contained. Place wheat germ in a shallow dish. Drop a scant 1\/3 cupful of potato mixture onto wheat germ. Gently coat potato mixture with wheat germ & place on a baking sheet coated with cooking spray. Pat potato mixture To 1\/2 inch thickness. Repeat procedure with remaining potato mixture to make an additional 7. Bake at 350 F. For 15 Min. Turn patties over; bake an additional 15 Min. or until golden brown. Immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 lb. Potatoes 3 C. Water 1\/4 C. Low Fat Cottage Cheese 1 T. Minced Fresh Parsley 1\/2 tsp. Rubbed Sage 1\/2 tsp. Dried Rosemary 1\/4 tsp. Dried Thyme 1\/4 tsp. Salt 1\/8 tsp. Garlic Powder 1 sm. Onion Grated 2 Egg Whites Mixed Thoroughly 1\/2 C. Wheat Germ Combine potatoes & 3 C. water in a large saucepan, bring to a boil. Cover & reduce heat & simmer 15 Min. OR until tender. Drain potatoes; allow to cool to…<\/p>\n