Kidney-Friendly Garlic Potato Pancakes - cooking recipe

Ingredients

2/3 cup idaho spuds instant mashed potatoes
one large garlic clove
1 teaspoon grated parmesan cheese
1 slice sargento ultra thin sliced swiss cheese
1/4 cup chopped white onion
2 tablespoons unsalted butter
fresh ground black pepper, to taste
2 tablespoons oil
1/8 teaspoon salt
1 cup water

Preparation

In a non-stick saucepan, melt the unsalted butter on medium-low heat. Once completely melted, add the salt, garlic, and onion and saute them until the onions start to turn clear, or about 5 minutes.
Add the water and pepper and increase the heat a little so that it boils. Once boiling, turn off the heat. Add the mashed potatos and stir well. They should have a creamy consistency and no visible \"lumps\", except for the onions. Extra water may be added, in small amounts (think tbsp) at a time if needed.
Add the Parmesan cheese and stir well, followed by the Swiss cheese. It helps to tear the Swiss cheese into smaller pieces, first. Stir until the Swiss cheese is completely melted into the potatoes.
Now we're ready to fry! Drop the potatoes into 4 pancakes in a non-stick frying pan. Add the oil and fry them until they become crispy, flipping them occasionally. Because they do not contain flour or eggs, they will still be very soft.