Low Fat Savory Potato Cakes
Discover a guilt-free twist on a classic comfort food with these Low Fat Savory Potato Cakes, a perfect balance of crispy edges and fluffy interiors. Made with nutrient-rich russet potatoes and seasoned with fragrant garlic powder, onion powder, and dried thyme, these potato cakes pack big flavor without the extra fat. Egg whites hold everything together for a lighter, protein-packed alternative, while finely chopped green onions add a pop of freshness. Cooked in just a small amount of heart-healthy olive oil, they’re golden and satisfying without the heaviness of deep frying. Ready in under an hour, these easy-to-make potato cakes are a versatile option for breakfast, a side dish, or even a light snack. Garnish with extra green onions and serve with a dollop of low-fat sour cream or Greek yogurt for a healthy, savory delight your whole family will love.
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Ingredients
- 4 large russet potatoes
- 2 large egg whites
- 3 tablespoons green onions, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 teaspoons olive oil
Directions
Step 1
Peel and grate the potatoes using a box grater. Transfer the grated potatoes to a clean kitchen towel and squeeze out as much excess moisture as possible.
Step 2
In a large bowl, combine the grated potatoes, egg whites, green onions, garlic powder, onion powder, dried thyme, salt, and black pepper. Mix until all the ingredients are well incorporated.
Step 3
Divide the potato mixture into 8 equal portions and shape each portion into a patty about 1/2 inch thick.
Step 4
Heat 1 teaspoon of olive oil in a large non-stick skillet over medium heat.
Step 5
Place half of the potato cakes in the skillet and cook for about 5-6 minutes on each side, or until golden brown and cooked through. Adjust the heat if necessary to avoid burning.
Step 6
Remove the cooked potato cakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
Step 7
Add the remaining 1 teaspoon of olive oil to the skillet and cook the rest of the potato cakes in the same manner.
Step 8
Serve the potato cakes hot, garnished with a sprinkle of additional finely chopped green onions if desired. They pair wonderfully with a dollop of low-fat sour cream or plain Greek yogurt.
Nutrition Facts
| Serving size | (1348.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1489.0 |
| Total Fat 28.2g | 0% |
| Saturated Fat 4.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1468.5mg | 0% |
| Total Carbohydrate 273.9g | 0% |
| Dietary Fiber 23.2g | 0% |
| Total Sugars 15.4g | |
| Protein 43.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 243.3mg | 0% |
| Iron 15.6mg | 0% |
| Potassium 7023.8mg | 0% |
Source of Calories