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