• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Oven Baked Potato Cakes

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 4 md Yukon Gold Potatoes
  • 1 ts Olive Oil
  • 2 Cloves Garlic, Minced
  • 1/2 sm Onion, Cut Into 1/4 Inch
  • -Dice
  • 1/2 Red Bell Pepper,Cut Into
  • -1/4 Inch Dice
  • 1 Celery Stalk, Peeled To
  • -Remove Strings,
  • Cut Into 1/4 Inch Dice
  • 2 Tbls Homemade Or Low Sodium
  • Chicken Stock, Skimmed Of
  • -Fat
  • 1/2 c Skim Milk
  • 2 Tbls Roughly Chopped Fresh
  • -Thyme, Plus
  • Sprigs For Garnish
  • 1 ts Salt
  • 1/8 ts Freshly Ground Black Pepper
  • 1/8 ts Cayenne Pepper
  • 2 lg Egg Whites
  • 3/4 c Plain Bread Crumbs, Toasted
  • 2 Tbls Vegetable Ol
  • Sweet Red Pepper Sauce
  • (Recipe Follows)


Place potatoes in small stockpot, cover with water, and bring to a boil.
Reduce heat to medium high, gently boil until tender, 40 to 45 minutes.
Drain in a colander. Using a towel to hold potatoes, peel while still hot.
Pass potatoes through a potato ricer or a food mill into a large bowl. Heat
oven to 450F. Meanwhile, heat olive oil in skillet over medium low heat.
Add garlic, onions, red peppers, and celery, saute until vegetables are
translucent, about 5 minutes. Add stock, saute 1 minute more. Add
vegetable mixture to potatoes along with milk, thyme, salt and black and
cayenne peppers. Form 1/3 cup mixture into 3 inch round cake, transfer to
plate. Repeat, making cakes with remaining mixture. In a shallow dish,
whisk egg whites until foamy. Place bread crumbs in a shallow dish. Coat
cakes in egg whites, then in bread crumbs; transfer to a baking sheet. Pour
1 tablespoon canola oil in a medium nonstick skillet, place over medium
high heat. Add half the cakes, cook until golden brown, 2 to 3 minutes on
each side. Return to baking sheet; set aside. Repeat process with remaining
tablespoon canola oil and cakes, wiping skillet with paper towel between
batches. Place cakes in oven; cook until deeply golden, about 10 minutes.
Serve with Sweet Red Pepper Sauce.

Sweet Red Pepper Sauce Makes 1 cup

1 large leek, white and light green parts only 1 teaspoon olive oil 1 red
bell pepper, stem and seeds removed, cut into chunks
1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 cup
homemade or low sodium canned chicken stock, skimmed of fat

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