Potato-Peanut Cakes

Name: Potato-Peanut Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 bacon slice; 1 large egg, lightly beaten; 237 milliliters fresh corn kernels (about 2 ears); 1 teaspoon chopped fresh thyme; 59 milliliters sliced green onions; 59 milliliters finely chopped onion; 59 milliliters chopped peanuts; 59 milliliters finely chopped red bell pepper; 1 teaspoons salt; 340 grams Yukon gold potatoes

Potato-Peanut Cakes takes around 45 minutes from beginning to end. This recipe serves 8. One portion of this dish contains approximately 4g of protein, 4g of fat, and a total of 91 calories. This recipe from My Recipes requires salt, egg, bell pepper, and onion. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender.

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Potato

Water

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Sauce Pan

Drain and cool. Shred potatoes into a large bowl.

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Potato

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Bowl

Cook bacon in a large nonstick skillet over medium heat until crisp.

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Bacon

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Frying Pan

Remove bacon from pan; crumble.

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Bacon

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Frying Pan

Add corn, onion, bell pepper, and chopped thyme to drippings in pan; cook 4 minutes or until onion is tender.

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Bell Pepper

Onion

Thyme

Corn

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Frying Pan

Combine potatoes, bacon, corn mixture, green onions, peanuts, salt, and egg; stir with a fork until well blended.

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Green Onions

Potato

Peanuts

Bacon

Corn

Salt

Egg

Coat a nonstick griddle or large nonstick skillet with cooking spray. Spoon about 1/3 cup potato mixture onto hot griddle or skillet; flatten slightly with a spatula. Cook 5 minutes on each side or until golden brown.

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Cooking Spray