Recipe by Cooking Light December 1999


Recipe Summary

6 servings


Ingredient Checklist


Instructions Checklist
  • To prepare potato cakes, heat oil in a large nonstick skillet over medium-high heat. Add 1/4 cup onion, chile, and garlic; sauté 3 minutes. Combine onion mixture, milk, salt, beans, and egg white in a food processor; process until smooth, scraping sides of bowl once. Stir in potato.

  • Place skillet coated with cooking spray over medium-high heat until hot. Spoon 1 tablespoon potato mixture per cake into pan, spreading each to form a 2-inch circle; cook 2 minutes or until lightly browned. Carefully turn cake over; cook 2 minutes on other side. Repeat procedure with the remaining potato mixture. Keep cakes warm.

  • To prepare dressing, combine pineapple juice and next 4 ingredients (pineapple juice through lime juice) in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in pecans and bacon.

  • Arrange 1 cup salad greens on each of 6 plates. Arrange 4 potato cakes around greens. Drizzle 1/4 cup warm dressing over each serving.

Nutrition Facts

215 calories; calories from fat 22%; fat 5.2g; saturated fat 1.1g; mono fat 2.9g; poly fat 0.8g; protein 8.2g; carbohydrates 35.6g; fiber 4.2g; cholesterol 3mg; iron 2.3mg; sodium 377mg; calcium 71mg.