Potato and Leek Cakes with Blue Cheese Sauce

recipe
Leeks lend a delicate flavor to these potato cakes, and the creamy topping provides a cool, savory contrast.

Yield:

8 servings (serving size: 2 cakes and 1/4 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 222
Fat 5.5 g
Satfat 3.1 g
Monofat 1.6 g
Polyfat 0.4 g
Protein 8.4 g
Carbohydrate 33.9 g
Fiber 2.1 g
Cholesterol 69 mg
Iron 1.1 mg
Sodium 448 mg
Calcium 136 mg

Ingredients

Sauce:
1 cup fat-free sour cream
1 cup (4 ounces) crumbled blue cheese
2 tablespoons chopped fresh chives
1/2 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
Cakes:
Cooking spray
1 cup diced leek
6 cups shredded peeled baking potato (about 2 pounds)
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly beaten

Preparation

1. To prepare sauce, combine first 6 ingredients in a bowl, stirring well. Cover and chill.

2. To prepare cakes, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add leek to pan; sauté 3 minutes or until tender. Place leek in a large bowl. Wipe pan with paper towels.

3. Place potato in a sieve; gently squeeze potato to remove excess moisture. Add potato, flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, and eggs to leek in bowl; stir well. Return pan to medium-high heat. Recoat pan with cooking spray. Divide potato mixture into 16 equal portions, shaping each into a 1/4-inch-thick patty. Add 8 patties to pan; cook 5 minutes on each side or until golden. Repeat procedure with remaining 8 patties. Serve with sauce.

Laura Zapalowski,

Cooking Light

April 2009
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