Potato Dishes

Although potatoes need special care when being cooked, it is still possible to use them in a variety of ways. On a low potassium diet, potatoes must always be double boiled. The average daily allowance for potato is 2 medium sized potatoes and for the purpose of these recipe pages we have taken 1 potato serving = 2 medium potatoes (8 oz). Check your diet sheet for your daily allowance.

1. Peel and cut potatoes in small pieces.
2. Bring to the boil in 4 times volume water. Drain off water.
3. Finish cooking in 4 times volume fresh boiling water.
4. Discard cooking water.
1 lb (450 g) potatoes, double/par boiled
1 oz (25 g) butter or polyunsaturated margarine
½ tablespoon milk
salt and pepper
½ egg beaten
3 oz (90 g) white fresh bread crumbs

Mash the potatoes with butter, milk and seasoning. Shape the croquette shapes with your hand and dip in beaten egg. Roll each croquette in the bread crumbs. heat a little vegetable oil in a frying pan and when hot, place a few croquettes in at a time, making sure you have sufficient room to turn them easily. Fry on all sides until crisp and golden. Keep warm until all are ready.

8 oz (225 g) of double/par boiled potato
1 clove garlic, mashed
1 tablespoons of natural yoghurt
1 tablespoons of sour cream

Double/par boil potatoes as outlined.
Add mashed garlic, yoghurt and sour cream.
Mash and serve.

(serves 1)

8 oz (225 g) of double/par boiled potato
polyunsaturated margarine

Double/par boil potatoes as outlines. Fry in polyunsaturated margarine until golden brown in colour. Season.

(serves 2)


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