Potato Cake

Potato Cake
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Nutritional Info
  • Servings Per Recipe: 14
  • 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

View full nutritional breakdown of Potato Cake calories by ingredient
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Number of Servings: 14


    Nonstick cooking spray
    6 small Yukon gold potatoes, cut into 1-inch pieces (about 1100 gr - 2 1/2 pounds)

    4 roasted cloves garlic
    2 tbsp fresh dill
    2 chives

    1/4 cup plain nonfat yogurt
    1/4 teaspoon salt
    1/2 teaspoon ground pepper
    2 1/2 cups Yellow cornmeal
    1 cup plain wheat breadcrumbs
    2 eggs


For additional flavor - use your imagination and spice it up with fresh herbs or spice, to taste! Serve hot.

You can freeze half the recipe once cooked and save for later!


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

TAGS:  Side Items |

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