Savory Potato Walnut Cakes With Peppers And Yogurt...

Prep Time: 0 Minutes

Cook Time: 50 Minutes

Ready In: 50 Minutes

Servings: 6

SAVORY POTATO WALNUT CAKES WITH PEPPERS AND YOGURT SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Whitten Estate in Garland, Texas in 1982.

Ingredients:

5 medium red skinned boiling potatoes

1 white onion sliced

1 red bell pepper seeded and sliced

2 cloves garlic chopped

3/4 cup chopped walnuts

1 tablespoon chopped fresh thyme

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 egg whites lightly beaten

sautéed peppers

1-1/2 teaspoons caraway seeds

2 tablespoons extra virgin olive oil

1/2 teaspoon dried crushed red pepper

1 large green bell pepper cut into strips

1 large yellow bell pepper cut into strips

1 large red bell pepper cut into strips

2 garlic cloves minced

1 tablespoon balsamic vinegar

sauce

1 cup plain yogurt

1/2 tablespoon chopped fresh thyme

Directions:

1. Place potatoes in a steamer basket in a large pan over boiling water.
2. Cover pan and steam until potatoes are just tender when pierced about 30 minutes.
3. Let potatoes cool then chop them coarsely and transfer to a large bowl and set aside.
4. Preheat oven to 400 then coat a round cake pan with nonstick cooking spray.
5. Line bottom with parchment paper cut to fit then coat paper lightly with spray as well.
6. Place a large nonstick skillet over medium high heat.
7. Add onion, pepper and garlic then cook stirring occasionally about 10 minutes.
8. Add walnuts along with 1 tablespoon fresh thyme and cook 1 minute longer.
9. Add pepper mixture to bowl with potatoes and stir to combine then season with salt and pepper.
10. Add egg and stir briskly with a fork until evenly mixed.
11. Press potato mixture evenly into prepared pan then bake 35 minutes.
12. Remove from oven and cool 10 minutes.
13. Slide a table knife around the edge of the pan then shake pan to loosen the cake.
14. Invert onto a serving plate then lift off the pan and peel away the parchment paper.
15. Stir caraway seeds in large nonstick skillet over medium heat until fragrant about 1 minute.
16. Stir in oil and crushed red pepper.
17. Add peppers and garlic then cover and cook over low heat 10 minutes stirring occasionally.
18. Uncover and sauté stirring frequently until peppers are tender about 20 minutes.
19. Stir in the vinegar then season with salt and serve.
20. To make sauce combine yogurt with 1/2 tablespoon thyme.
21. To serve cut potato cake into wedges and top each serving with sautéed bell peppers and sauce.
22. Serve warm or at room temperature.

By RecipeOfHealth.com