Potato-Peanut Cakes

Becky Luigart-Stayner; Jan Gautro

Yield: 8 servings (serving size: 1 cake)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 110
  • Calories from fat: 40%
  • Fat: 4.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 3.9g
  • Carbohydrate: 14g
  • Fiber: 1.9g
  • Cholesterol: 28mg
  • Iron: 1mg
  • Sodium: 183mg
  • Calcium: 16mg

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

  1. 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.
  2. 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.
  3. Combine potatoes, bacon, corn mixture, green onions, peanuts, salt, and egg; stir with a fork until well blended.
  4. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Potato-Peanut Cakes Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy