Potato-Peanut Cakes

By Snoo

Serving size: 1 cake
Cal 110
Fat 5g
Protein 4g
Carb 14g
Fiber 2g
Sodium 183

Ingredients

• Ingredients:
• 3/4 pound Yukon gold potatoes
• 1 bacon slice
• 1 cup fresh corn kernels (about 2 ears)
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped red bell pepper
• 1 teaspoon chopped fresh thyme
• 1/4 cup sliced green onions
• 1/4 cup chopped peanuts
• 1/2 teaspoon salt
• 1 large egg, lightly beaten
• Cooking spray
• Fresh thyme (optional)

Details

Servings 8

Preparation

Step 1

Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain and cool. Shred potatoes into a large bowl.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add corn, onion, bell pepper, and chopped thyme to drippings in pan; cook 4 minutes or until onion is tender.

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

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. Garnish with thyme, if desired.