Potato Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
Nonstick cooking spray 6 small Yukon gold potatoes, cut into 1-inch pieces (about 1100 gr - 2 1/2 pounds) 4 roasted cloves garlic2 tbsp fresh dill2 chives1/4 cup plain nonfat yogurt1/4 teaspoon salt 1/2 teaspoon ground pepper 2 1/2 cups Yellow cornmeal1 cup plain wheat breadcrumbs 2 eggs
Place the potatoes in a large pot with enough water to cover by 2 inches and bring to a boil. Reduce the heat and simmer until fork-tender, about 20 minutes. Drain.
Mash the potato (I use the food processor to make it really smooth). Set aside.
In food processor, mix together the remaining ingredients.
Add to the mashed potato.
Shape into fourteen 3-inch patties.
Heat the pan at medium-high heat. Add half the potato cakes and cook until browned and crisp, 3 to 4 minutes per side. Carefully transfer to a serving platter. Repeat with the potato cakes. Serve hot.
Serving Size: 14 cakes
Mash the potato (I use the food processor to make it really smooth). Set aside.
In food processor, mix together the remaining ingredients.
Add to the mashed potato.
Shape into fourteen 3-inch patties.
Heat the pan at medium-high heat. Add half the potato cakes and cook until browned and crisp, 3 to 4 minutes per side. Carefully transfer to a serving platter. Repeat with the potato cakes. Serve hot.
Serving Size: 14 cakes
Nutritional Info Amount Per Serving
- Calories: 210.5
- Total Fat: 2.8 g
- Cholesterol: 26.8 mg
- Sodium: 81.7 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 3.9 g
- Protein: 5.6 g
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