Ingredients Jump to Instructions ↓

  1. 2 baking potatoes , baked and chilled nonstick cooking spray

  2. 1 red onion , julienned (I use yellow sweet like a Vidalia)

  3. 1 red bell pepper , julienned

  4. 1/2 cup corn kernel

  5. 3 fresh garlic cloves , minced

  6. 1/2 teaspoon fresh rosemary , chopped

  7. 1 teaspoon fresh oregano , chopped

  8. 2 egg whites salt fresh ground black pepper

Instructions Jump to Ingredients ↑

  1. Peel the cold potatoes carefully with a paring knife and gently grate them with the coarse side of a cheese grater and set aside.

  2. Lightly spray a sauté pan with nonstick cooking spray over medium-high heat.

  3. Sauté the onions and peppers for about 5 minutes until the onions begin to brown. Add the corn, garlic and herbs and cook 2 to 3 minutes longer.

  4. Set aside to cool.

  5. Place the potatoes, vegetables, egg whites, salt and pepper in a medium size bowl and gently fold together.

  6. Taste, adjust the seasoning, and form into eight 2" patties.

  7. Place a non-stick griddle, skillet or lightly sprayed sauté pan over medium heat and toast each side of the cakes golden brown, about 3 to 4 minutes. ?


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