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

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.)