|NATIONAL PARKS QUICKLINKS|
Backpacker Magazine – October 2009
These potato cakes are heavy on the carbs–and taste.
1 15-ounce can
great northern beans
1 1/2 cup instant potato flakes
2 teaspoons powdered milk
2 tablespoons onion soup mix
1 cup cold water4 tablespoons sesame seeds
4 tablespoons olive oil
Drain and rinse beans, then double-bag in zip-top bags.
Smash beans into a paste with a spoon. Combine potato flakes, milk powder, and soup mix. Mix with bean paste and water. Shape dough into eight balls and flatten each into a one-inch-thick patty. Pour sesame seeds in a shallow plate; press each patty firmly into the seeds to coat both sides. Heat oil in a skillet and cook patties about three minutes per side, until golden brown.
$1.40 per serving
3.6 ounces per serving
Fat 20 g
Carbs 49 g
Protein 14 g