Recipe courtesy of Not My Mama's Meals
Episode: Game Day Eats
Print
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • Nonstick cooking spray
  • 3 slices bacon
  • 6 small Yukon gold potatoes, cut into 1-inch pieces (about 2 1/2 pounds)
  • 4 cloves garlic, peeled and cut lengthwise in half
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 cup plain nonfat Greek-style yogurt
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 1/4 cups plain panko breadcrumbs
  • 1/4 cup shredded Cheddar
  • 1/2 cup finely chopped scallions

Directions

Watch how to make this recipe.

Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the bacon and cook until crisp, 3 to 4 minutes. Remove the bacon from the skillet, keeping the drippings in the skillet. Remove the skillet from the heat. Chop the bacon and reserve. Place the potatoes and garlic in a large pot with enough water to cover by 2 inches and bring to a boil. Reduce the heat and simmer until fork-tender, about 20 minutes. Drain. Return the potatoes and garlic to the pot. Mash with the broth, yogurt, salt and pepper until smooth. Stir in 1/2 cup panko, the cheese, scallions and reserved bacon. Shape into eight 3-inch patties. Place the remaining 3/4 cup panko in a shallow dish and dredge the patties in the crumbs. Heat the bacon drippings over medium-high heat. Add half the potato cakes and cook until browned and crisp, 3 to 4 minutes per side. Carefully transfer to a serving platter. Repeat with the potato cakes. Serve hot. 

Calories: 219; Total Fat 5 gram; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 37 grams; Sugar: 2 grams; Fiber: 2 grams; Cholesterol: 9 milligrams; Sodium: 199 milligrams

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