SWEET POTATO CAKES
Ingredients
• 12 oz / 340 g quartered peeled Russet potatoes
• 12 oz / 340 g quartered peeled sweet potatoes
• 4 oz / 115 g dried bread crumbs
• 2 tbsp / 30 mL mayonnaise
• 3 fl oz / 90 mL skim milk
• 2 tbsp / 30 mL chopped chives
• 2 tbsp / 30 mL chopped dill
• 1 tsp / 5 mL cracked black peppercorns
• 2 tbsp / 30 mL chopped rinsed capers
Directions
1. Simmer the Russet and sweet potatoes separately in water until tender. Drain and place the potatoes on a sheet pan in a warm oven to steam dry, about 5 minutes.
2. Puree the hot potatoes using a ricer or food mill. Allow the potatoes to cool slightly. Combine the remaining ingredients with the potatoes. Form the mixture into small 1 1/2 oz / 45 g cakes. Arrange on a baking sheet lined with parchment paper. Bake the cakes in a 475°F / 245°C oven until thoroughly heated, about 8 minutes.
Portioning Information: 3 oz / 90 g
Nutrition Per Serving: 191 calories, 4 g fat, 34 g total carbohydrate, 5 g protein, 177 mg sodium, 2 mg cholesterol
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