Categories: Vegetables 
      Yield: 8 servings 
  
      1 lb Round OR Long White               1/2 ts Dried Thyme 
           Potatoes                          1/4 ts Salt 
      3 c  Water                             1/8 ts Garlic Powder 
    1/4 c  Low Fat Cottage Cheese              1 sm Onion Grated 
      1 tb Minced Fresh Parsley                2    Egg Whites Mixed Thoroughly 
    1/2 ts Rubbed Sage                       1/2 c  Wheat Germ 
    1/2 ts Dried Rosemary                  
  
  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.)