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| 1 x ca. 450 g | Round Or Long White |
| | Potatoes |
| 3 Tasse | water |
| 1/4 Tasse | Low Fat Cottage Cheese |
| 1 Esslöffel | parsley fresh, minced |
| 1/2 Teelöffel | sage rubbed |
| 1/2 Teelöffel | rosemary dried |
| 1/2 Teelöffel | thyme dried |
| 1/4 Teelöffel | salt |
| 1/8 Teelöffel | garlic powdered |
| 1 klein | Onion grated |
| 2 | Egg Whites Mixed Thoroughly |
| 1/2 Tasse | wheat germ |
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Combine Potatoes & 3 C. Water in A Large Saucepan, Bring To A Boil. Cover & Reduce Heat & Simmer 15 Min. Or Until Tender. Drain Potatoes, Allowing To Cool To Touch. Peel Potatoes; Mash Pulp & Cottage Cheesein 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 Remainingpotato Mixture To Make An Additional 7. Bake At 350 F. For 15 Min. Turn Patties Over; Bake An Additional 15 Min. Or Till Golden Brown.Serve Immediately. (Fat 1.8. Chol. 35.)
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