Savory Potato Walnut Cake

  • Yield 8 servings
  • Prep 25 mins
  • Cook 70 mins

The names says it all - this is a savory, potato cake with walnuts - the perfect appetizer to serve before a fish course like baked cod. This dish is also great with brunch, perfect with turkey sausage patties and fresh fruit.

Ingredients

4-5 medium red-skinned boiling potatoes or Yukon Gold potatoes (about 1 ¼ pounds)
1 tablespoon olive oil
1 medium yellow onion, sliced
1 -- red bell pepper, halved, seeded and sliced
2 cloves garlic, chopped
3/4 cup California walnuts
1-1/2 tablespoon chopped fresh thyme OR 1 ½ teaspoons dried thyme
1 teaspoon salt to taste
1/2 teaspoon pepper to taste
2 large egg whites, lightly beaten
1 cup nonfat plain yogurt

Instructions

  1. Place the potatoes in a steamer basket in a large pan over boiling water. Cover the pan and steam until the potatoes are just tender when pierced, 20-30 minutes, depending on size. Let the potatoes cool, then chop them coarsely. Transfer to a large bowl and set aside.

  2. Preheat the oven to 400F. Coat a 9-inch round cake pan with nonstick cooking spray, then line the bottom with a round of parchment paper, cut to fit. Coat the parchment lightly with nonstick cooking spray as well.

  3. Place a large nonstick skillet over medium-high heat. Add the olive oil, onion, pepper and garlic and cook, stirring occasionally, until the vegetables are tender and wilted, about 10 minutes. Add the walnuts along with 1 tablespoon fresh thyme or 1 teaspoon dried, and cook about 1 minute longer.

  4. Add to the bowl with the potatoes and stir to combine. Season with salt & pepper to taste. Add the egg whites and stir briskly with a fork until evenly mixed.

  5. Press and pat the mixture evenly in the prepared pan. Bake until the potato cake is dry on top and firm to the touch, 30-35 minutes. Remove from the oven and cool 10 minutes.

  6. Slide a table knife around the edge of the pan, then shake the pan to loosen the cake. Invert onto a serving plate, then lift off the pan and peel away the parchment paper.

  7. Meanwhile, stir the yogurt together with the remaining thyme.

  8. Cut the potato cake into 8 wedges and serve warm or at room temperature. Top each wedge with some of the yogurt sauce.

 

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