Low Fat Savory Potato Cakes
Indulge in guilt-free comfort food with these Low Fat Savory Potato Cakes, a healthy twist on a classic favorite that's bursting with flavor and simplicity. Made with russet potatoes, egg whites, and a medley of aromatic seasonings like garlic powder, onion powder, and thyme, these golden patties are crisped to perfection with just a hint of olive oil. Finely chopped green onions add a touch of freshness, making these potato cakes a delightful addition to your lunch, dinner, or brunch table. Ready in under an hour, this recipe is not only low in fat but also easy to prepare, offering a satisfying crunch and savory taste with minimal effort. Serve them hot with a dollop of low-fat sour cream or plain Greek yogurt for a wholesome and hearty dish that’s sure to become a go-to favorite for healthy comfort food seekers. Perfect for meal prep or a quick snack, these potato cakes prove healthy eating can be deliciously indulgent.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 large egg whites
- 3 tablespoons green onions, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 teaspoons olive oil
Instructions
Peel and grate the potatoes using a box grater. Transfer the grated potatoes to a clean kitchen towel and squeeze out as much excess moisture as possible.
In a large bowl, combine the grated potatoes, egg whites, green onions, garlic powder, onion powder, dried thyme, salt, and black pepper. Mix until all the ingredients are well incorporated.
Divide the potato mixture into 8 equal portions and shape each portion into a patty about 1/2 inch thick.
Heat 1 teaspoon of olive oil in a large non-stick skillet over medium heat.
Place half of the potato cakes in the skillet and cook for about 5-6 minutes on each side, or until golden brown and cooked through. Adjust the heat if necessary to avoid burning.
Remove the cooked potato cakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
Add the remaining 1 teaspoon of olive oil to the skillet and cook the rest of the potato cakes in the same manner.
Serve the potato cakes hot, garnished with a sprinkle of additional finely chopped green onions if desired. They pair wonderfully with a dollop of low-fat sour cream or plain Greek yogurt.
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 273.9 g | 100% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 15.4 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 7024 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
