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Pan Souffle Potatoes

Serves 1


  • 1 potato, cooked until tender
  • 1/4 cup creamed corn
  • 1/4 cup chopped spring onions
  • 50g Australian cotto cheese, grated
  • 1 egg white
Download Recipe (PDF)


  1. Mash potato with corn. Add spring onions and 1/4 cup cotto cheese. Whip egg white until stiff. Fold into potato mixture. Place in non-stick frypan. Spread out to 1.5cm thick round. Cook over medium heat until lightly browned and set on bottom. Place frypan under grill and cook on medium heat until lightly golden. Top with remaining cheese. Grill until cheese melts.
  2. **This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.

Nutritional Information

Nutrients per serve:
Energy (kj) 1000
Protein (g) 21
Fat, Total (g) 6
Carbohydrates (g) 26
Sodium (mg) 0
Calcium (mg) 0
Iron (mg) 0


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