YOGURT
Portion size: 1 Cake with 1 Tbsp Yogurt and
3/4 cup Vegetables
Potato Cakes with Mushrooms and Edamame
Potato Cakes topped with sautéed mushrooms, edamame and tomatoes
Yield: 6 servings
1 lb, 8 oz Peeled, Diced Yukon Gold Potatoes
1/4 cup Sliced Scallions
1/4 tsp Minced Garlic Cloves
1/4 tsp Kosher Salt
1/8 tsp Ground Black Pepper
1/4 cup All Purpose Flour
1 Fresh Egg
1/4 cup Half & Half Cream
2 Tbsp Olive Oil
3 oz Greek Yogurt, Plain
2 Tbsp Olive Oil
6 Tbsp Diced Onions
2 tsp Minced Garlic Cloves
1 1/2 cup Shelled Edamame
1 cup Tomatoes, Diced in Juice, No
Added Salt, Drained
1/4 cup Fresh Chopped Basil
1/8 tsp Kosher Salt
1/8 tsp Ground Black Pepper
Place potatoes in a pot with cold water and bring to a boil and simmer until tender, about 15 minutes. Drain and place in a
bowl. Add scallions, garlic, salt, black pepper and flour. Mash the potatoes - small chunks are fine. In another bowl, whisk
together egg and half and half. Pour into mashed potatoes and stir to combine well. Form into 1/2 cup sized cakes, about four
ounces each. Drizzle oil into a pan over medium-high heat and cook patties until heated through and golden brown. Keep hot
and serve with 1 Tbsp of yogurt on each cake.
Meanwhile, heat another pan and add oil. Sauté onions, garlic and mushrooms for 5 minutes. Add edamame and diced
tomatoes. Simmer for 5 minutes. Season with basil, salt, and black pepper.
YOGURT
Portion size: 1 Cake with 1 Tbsp Yogurt and
3/4 cup Vegetables
Potato Cakes with Mushrooms and Edamame
Potato Cakes topped with sautéed mushrooms, edamame and tomatoes
Yield: 6 servings
1 lb, 8 oz Peeled, Diced Yukon Gold Potatoes
1/4 cup Sliced Scallions
1/4 tsp Minced Garlic Cloves
1/4 tsp Kosher Salt
1/8 tsp Ground Black Pepper
1/4 cup All Purpose Flour
1 Fresh Egg
1/4 cup Half & Half Cream
2 Tbsp Olive Oil
3 oz Greek Yogurt, Plain
2 Tbsp Olive Oil
6 Tbsp Diced Onions
2 tsp Minced Garlic Cloves
1 1/2 cup Shelled Edamame
1 cup Tomatoes, Diced in Juice, No
Added Salt, Drained
1/4 cup Fresh Chopped Basil
1/8 tsp Kosher Salt
1/8 tsp Ground Black Pepper
Place potatoes in a pot with cold water and bring to a boil and simmer until tender, about 15 minutes. Drain and place in a
bowl. Add scallions, garlic, salt, black pepper and flour. Mash the potatoes - small chunks are fine. In another bowl, whisk
together egg and half and half. Pour into mashed potatoes and stir to combine well. Form into 1/2 cup sized cakes, about four
ounces each. Drizzle oil into a pan over medium-high heat and cook patties until heated through and golden brown. Keep hot
and serve with 1 Tbsp of yogurt on each cake.
Meanwhile, heat another pan and add oil. Sauté onions, garlic and mushrooms for 5 minutes. Add edamame and diced
tomatoes. Simmer for 5 minutes. Season with basil, salt, and black pepper.