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Potato-Peanut Cakes




Source of Recipe


Cooking Light-7/02






List of 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)
  






Instructions



1. Place potatoes in a saucepan; cover with water. Bring to a bloi, and simmer 15 minutes or until tender. Drain and cool. Shred potatoes into a large bowl.
   
   
2. 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.
   
   
3. Combine potatoes, bacon, corn mixture, green onions, peanuts, salt and egg; stir with a fork until well blended.
   
   
4. 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.
   
   
5. Yield: 8 servings (serving size: 1 cake). 110 cal, 4.9g fat, 3.9g pro, 14g carb, 1.9g fiber, 28mg chol, 1mg iron, 183mg sod, 16mg calc.