Contributed By: cawalnut
www.walnuts.org
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.
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 45 minutes
Number of Servings: 8
Special Features: Vegetarian
Nutrition Content: Low Sodium
Meal Type: Breakfast & Brunch
Appetizers
Ingredients
4-5 Medium-sized red-skinned boiling potatoes or Yukon Gold potatoes (about 1 ¼ pounds)
1 tablespoon Olive oil
1 Medium yellow onion, sliced
1 Red bell peppers, halved, seeded and sliced
2 cloves Garlic, chopped
¾ cup California walnuts
1 ½ tablespoons Chopped fresh thyme OR 1 ½ teaspoons dried thyme
Salt & pepper to taste
2 Large egg whites, lightly beaten
1 cup Nonfat plain yogurt
Preparation
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.
Preheat the oven to 400°F. 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.
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.
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.
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.
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.
Meanwhile, stir the yogurt together with the remaining thyme.
Cut the potato cake into 8 wedges and serve warm or at room temperature. Top each wedge with some of the yogurt sauce.
Cook's Notes
Nutrition Information
Calories: 170
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Total Fat: 9 g
;
Saturated Fat: 1 g
;
Polyunsaturated Fat: 5.4 g
;
Carbohydrates: 18 g
;
Protein: 6 g
;
Vitamin A: 497 IU
;
Vitamin C: 27 mg
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Calcium: 87 mg
;
Sodium: 43 mg
;
Iron: 1 mg
;
Fiber: 2.5 g