Potato-Peanut Cakes

Becky Luigart-Stayner; Jan Gautro

Recipe from

Nutritional Information

Calories 110
Caloriesfromfat 40 %
Fat 4.9 g
Satfat 1.1 g
Monofat 2.2 g
Polyfat 1.2 g
Protein 3.9 g
Carbohydrate 14 g
Fiber 1.9 g
Cholesterol 28 mg
Iron 1 mg
Sodium 183 mg
Calcium 16 mg

Ingredients

3/4 pound Yukon gold potatoes
1 bacon slice
1 cup fresh corn kernels (about 2 ears)
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 teaspoon chopped fresh thyme
1/4 cup sliced green onions
1/4 cup chopped peanuts
1/2 teaspoon salt
1 large egg, lightly beaten
Cooking spray
Fresh thyme (optional)

Preparation

Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain and cool. Shred potatoes into a large bowl.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add corn, onion, bell pepper, and chopped thyme to drippings in pan; cook 4 minutes or until onion is tender.

Combine potatoes, bacon, corn mixture, green onions, peanuts, salt, and egg; stir with a fork until well blended.

Coat a nonstick griddle or large nonstick skillet with cooking spray. Spoon about 1/3 cup potato mixture onto hot griddle or skillet; flatten slightly with a spatula. Cook 5 minutes on each side or until golden brown. Garnish with thyme, if desired.

Note:

Chef Christine Keff,

Flying Fish and Fandango, Seattle,

July 2002