• 1/2 cup sour cream
• 2 tsp. dill, or 2 Tbs. fresh, chopped
• 3 russet potatoes, peeled and cubed
• 2 Tbs. olive oil
• 3 scallions, trimmed and thinly sliced
• 6 ounces firm tofu, drained and chopped
• 2 eggs
• 1 egg white
• 3 Tbs. dill, or 1/2 cup fresh, chopped
• 1 Tbs. lemon juice
• 1 Tbs. sour cream
• 1 Tbs. unsalted butter

Combine first 2 ingredients in a bowl. Cover and refrigerate until ready to use. Place potatoes in a steamer basket over boiling water in a saucepan. Cover and steam about 15 minutes or until tender. Drain potatoes, return to saucepan and set pan over low heat about 1 minute to dry out potatoes. Thoroughly mash potatoes and chill in freezer about 20 minutes. Heat half the oil in a heavy nonstick skillet over medium heat. Sauté scallions 3-4 minutes, or until tender. Add tofu and sauté another 2-3 minutes. Transfer to potatoes. Beat eggs and egg whites together. Add to potato mixture along with remaining ingredients, except butter. Add salt and pepper to taste. Mix thoroughly. Heat half the remaining oil and butter in skillet over medium heat. Form batter into patties about 3 inches wide by 1-1/2 inches thick, enough for 2 per serving. Sauté in batches 3-4 minutes per side, or until golden. Repeat process until all the cakes are cooked. Serve patties with dill cream.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 349, fat 20.2g, 51% calories from fat, cholesterol 116mg, protein 11.6g, carbohydrates 32.1g, fiber 3.6g, sugar 5.5g, sodium 103mg, diet points 8.4.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.4, Fruit: 0.0, Bread: 1.5, Lean meat: 0.4, Fat: 3.6, Sugar: 0.0, Very lean meat protein: 0.5

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The recommended wines are: Fumé Blanc, Chianti, or Chenin Blanc.