Potato Cakes with Summer Squash

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  • Makes: 4 servings
  • Prep: 45 mins
  • Stand: 10 mins
  • Grill: 9 mins
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Potato Cakes with Summer Squash
Ingredients
1
pound Yukon gold potatoes, peeled and quartered
1/2
cup bottled black bean and corn salsa
1/4
cup shredded Monterey Jack or cheddar cheese (1 ounce)
2
tablespoons sour cream
2
tablespoons vegetable oil
2
cups thin bite-size strips yellow summer squash and/or zucchini
 
Salt
 
Ground black pepper
Directions
  1. In a medium saucepan cook potatoes in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender; drain. Mash with a potato masher. Let stand for 10 minutes or until cool enough to handle.
  2. Drain any excess liquid from the salsa. Stir salsa, cheese, and sour cream into mashed potatoes; mix well. Shape mixture into eight 1/2-inch-thick patties. Place on a baking sheet. Cover and chill until ready to grill.
  3. In a grill with an insert, arrange medium coals in a pyramid in the center of the grill. Place a griddle over coals. Cover and preheat for 10 to 15 minutes.
  4. Grease the griddle with 1 tablespoon of the oil. Add summer squash and/or zucchini to griddle. Sprinkle with salt and pepper to taste. Cook and stir for 3 to 5 minutes or until tender. Cover and keep warm.
  5. Grease griddle with the remaining 1 tablespoon oil. Place potato cakes onto griddle. Cover and grill for 6 to 10 minutes or until golden brown, turning once halfway through grilling. Serve with summer squash and/or zucchini.
Nutrition Facts (Potato Cakes with Summer Squash)
    Per serving:
  • 215 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 9 mg chol.,
  • 340 mg sodium,
  • 27 g carb.,
  • 5 g fiber,
  • 4 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Related Categories
Vegetable Recipes
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