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Becky Luigart-Stayner; Jan Gautro Photo by: Becky Luigart-Stayner; Jan Gautro

Potato-Peanut Cakes

Cooking Light JULY 2002

  • Yield: 8 servings (serving size: 1 cake)

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.

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
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Potato-Peanut Cakes recipe

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