Most of our clients tell us how much they love potatoes—and if you do too, this is made for you! After all, to have a recipe that includes both the words potato and cake—and it’s healthy— might as well send your taste buds to potato heaven!
(Psst… we’re always whipping up new potato recipes, have you tried our Broccoli Cheddar Twice Baked Potatoes or our Loaded Baked Potato Skins or our Homemade Baked Potato Chips, just to name a few?)
Potatoes get a bad reputation (mainly because the way 90% of them are eaten in this country—as French fries and potato chips—not as the whole unprocessed food!), but on their own, they are a great source of vitamin B6 (helps to relieve stress and tension) and potassium which helps balance sodium, control blood pressure and flush bloat– plus other amazing nutrients like copper and vitamin C (helps to form collagen—hello younger looking healthy skin and a strong immune system)! So no reason to feel guilty eating these 105 Calories Healthy Potato Cakes. Top them with Greek yogurt or eat them with a lean protein like fish and a salad or steamed veggies!
Skinny Potato Cakes
Serves: 6
Ingredients
2 cups russet potatoes, cooked, peeled, mashed
1 large egg
1 tbsp whole wheat flour
2 tbsp skim milk
1 small yellow onion, grated (optional, can grate in food processor)
1/4 tsp fresh ground pepper
1/8 tsp sea salt
1-1/2 tbsp olive oil
Greek yogurt, for topping (optional)
Directions
- Combine all ingredients except oil and mix thoroughly. Stir in the pepper and salt..
- Form the mixture into 6 flat round cakes, about 1/2-inch thick.
- Heat oil in skillet over medium high heat.
- Once oil is hot, add potato cakes to hot skillet and turn heat down to low to medium. Cook until golden brown and thoroughly heated on each side. About 4-5 minutes on each side.
- Enjoy!!
Nutrition Facts per pancake: 105 calories, 4 g fat, 1 g saturated fat, 35 mg cholesterol, 17 mg sodium, 14 g carbs, 1 g fiber, 1 g sugar, 3 g protein
- 2 cups russet potatoes, cooked, peeled, mashed
- 1 large egg (we use
- Eggland's Best
- eggs because they have 25% less saturated fat than other eggs)
- 1 tbsp whole wheat flour
- 2 tbsp skim milk
- 1 small yellow onion, grated (optional, can grate in food processor)
- ¼ tsp fresh ground pepper
- ⅛ tsp sea salt
- 1-1/2 tbsp olive oil
- Combine all ingredients except oil and mix thoroughly. Stir in the pepper and salt..
- Form the mixture into 6 flat round cakes, about ½-inch thick.
- Heat oil in skillet over medium high heat.
- Once oil is hot, add potato cakes to hot skillet and turn heat down to low to medium. Cook until golden brown and thoroughly heated on each side. About 4-5 minutes on each side.
- Enjoy!!