Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

To avoid dirtying another dish, mash the potatoes in the same pot used to cook them. The cakes can be shaped a few hours ahead of time, covered, and chilled until you're ready to eat. After chilling, cook them in the pan for an extra minute to make sure the inside of the cakes are thoroughly heated. Two potato cakes have 761 milligrams of potassium.

Maureen Callahan
Recipe by Cooking Light April 2005

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Credit: Randy Mayor

Recipe Summary

Yield:
6 servings (serving size: 2 potato cakes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potato halves and garlic clove in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Drain. Return potato halves and garlic clove to pan. Add blue cheese and next 4 ingredients (through black pepper); mash with a potato masher to desired consistency. Cool slightly. Shape the potato mixture into 12 (1/2-inch-thick) cakes; set aside.

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  • Place walnuts and bread in a food processor; pulse 10 times or until coarse crumbs form. Place in a shallow bowl or pie plate. Dredge potato cakes in breadcrumb mixture.

  • Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium heat. Add 6 potato cakes, and cook 2 minutes on each side or until browned. Remove cakes from pan; cover and keep warm. Repeat procedure with the remaining 1 1/2 teaspoons olive oil and 6 potato cakes.

Nutrition Facts

219 calories; calories from fat 30%; fat 7.4g; saturated fat 2g; mono fat 2.6g; poly fat 2.2g; protein 6.7g; carbohydrates 32.5g; fiber 3.3g; cholesterol 6mg; iron 1.9mg; sodium 489mg; calcium 84mg.
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