I'm all about Cooking Light recipes all the time. Hopefully you will find something that peaks your interest and inspires you to use Cooking Light everyday!

Sunday, June 6, 2010

Walnut-Crusted Potato and Blue Cheese Cakes

I've been a little delinquent on the posting so for that, I apologize! This recipe incorporates one of my favorite ingredients--blue cheese! The recipe was easy to make and I did not make any changes--I read one review that said they tried to substitute skim for 1% milk and it was too thin, so I wouldn't recommend it. 

Overall, this recipe was good, but i'm not sure making them into 'cakes' made it any better. I think next time I would just make this into mashed potatoes instead!

As of today's post, 4 people gave this an average rating of 4 out of 5. I would probably give it a 3.

Recipe by Maureen Callahan, Cooking Light, April 2005
Yield: 6 servings (serving size: 2 potato cakes)


  • 2  pounds  small red potatoes, halved
  • 1  garlic clove, peeled
  • 1/3  cup  (about 1 1/2 ounces) crumbled blue cheese
  • 1/4  cup  1% low-fat milk
  • 1  tablespoon  chopped fresh parsley
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 3  tablespoons  chopped walnuts
  • 2  (1 1/2-ounce) slices sourdough bread
  • 1  tablespoon  olive oil, divided


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.
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.

Nutritional Information

219 (30% from fat)
7.4g (sat 2g,mono 2.6g,poly 2.2g)

No comments:

Post a Comment