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Garlic Potato Cakes
Source: dLife--HPC

Crispy potato pancakes with lots of garlic.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 249.8
Total Carbs 47.3 g
Dietary Fiber 4.7 g
Sugars 3.6 g
Total Fat 2.9 g
Saturated Fat 0.5 g
Unsaturated Fat 0.7 g
Potassium 721.3 mg
Protein 7.9 g
Sodium 234.4 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 3 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat the oven to 350 degrees F.
  2. In a medium soup pot, cover the potatoes and garlic with water, bring to a boil, and simmer for about 20 minutes, until tender. Drain the potatoes and place them in a large bowl. Add the sour cream or yogurt, egg white, parsley, scallions, dill, and lemon juice and mash thoroughly. Add salt and pepper to taste.
  3. With your hands, spread the olive oil on a large baking sheet. (Having oiled hands will make it easier for you to work with the sticky batter.) Scoop 1/4 cup of the potato mixture into your hands and shape it into a patty. Coat the patty evenly with bread crumbs on both sides, place it on the baking sheet, and continue until all of the potato mixture is used. You will have about 14 patties.
  4. Bake, uncovered, for 15 minutes. Flip the potato cakes over and bake for 10 more minutes, or until browned and heated through.

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