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The names says it all - this is a savory, potato cake with walnuts - the perfect appetizer to serve before a fish course like baked cod. This dish is also great with brunch, perfect with turkey sausage patties and fresh fruit.
Prep Time: 20 min
• 4-5 medium-sized red-skinned boiling potatoes or Yukon Gold potatoes (about 1 ¼ pounds)
• 1 tablespoon olive oil
• 1 medium yellow onion, sliced
• 1 red bell peppers, halved, seeded and sliced
• 2 cloves garlic, chopped
• ¾ cup California walnuts
• 1 ½ tablespoons chopped fresh thyme
---OR 1 ½ teaspoons dried thyme
• Salt & pepper to taste
• 2 large egg whites, lightly beaten
• 1 cup nonfat plain yogurt
1. Place the potatoes in a steamer basket in a large pan over boiling water. Cover the pan and steam until the potatoes are just tender when pierced, 20-30 minutes, depending on size.
Let the potatoes cool, then chop them coarsely. Transfer to a large bowl and set aside.
2. Preheat the oven to 400°F. Coat a 9-inch round cake pan with nonstick cooking spray, then line the bottom with a round of parchment paper, cut to fit. Coat the parchment lightly with nonstick cooking spray as well.
3. Place a large nonstick skillet over medium-high heat. Add the olive oil, onion, pepper and garlic and cook, stirring occasionally, until the vegetables are tender and wilted, about 10 minutes.
Add the walnuts along with 1 tablespoon fresh thyme or 1 teaspoon dried, and cook about 1 minute longer.
4. Add to the bowl with the potatoes and stir to combine. Season with salt & pepper to taste. Add the egg whites and stir briskly with a fork until evenly mixed.
5. Press and pat the mixture evenly in the prepared pan. Bake until the potato cake is dry on top and firm to the touch, 30-35 minutes. Remove from the oven and cool 10 minutes.
6. Slide a table knife around the edge of the pan, then shake the pan to loosen the cake. Invert onto a serving plate, then lift off the pan and peel away the parchment paper.
7. Meanwhile, stir the yogurt together with the remaining thyme.
8. Cut the potato cake into 8 wedges and serve warm or at room temperature.
Top each wedge with some of the yogurt sauce.
Recipe courtesy of California Walnut Board
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