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Ingredientes
- For the potato cakes:
- 2 1/2 pounds potatoes, any kind
- 1/4 c. 2% milk
- 2 T Greek style yogurt
- 1/2 t. salt
- 1/4 t. pepper
- 1/2 onion, finely chopped
- 1 c. matzo meal
- canola cooking spray
- For the Mushroom Sauce
- 1 medium onion, sliced
- 1 clove garlic, finely chopped
- 1 pound mushrooms, cleaned and sliced
- 1 T cider vinegar
- 1 c. water
- 1 T cornstarch
Direcciones
- For the mashed potatoes:
- Peel and chop the poratoes. In a large pot cover potatoes with water and bring to boil over medium high heat. Simmer until soft. Drain potatoes and return to pot. Add milk, yogurt, salt and pepper and mash until smooth. Add matzo meal and form into 16 pancakes. Fry pancakes in a pan sprayed with spray canola oil until golden on both sides. Remove to a platter.
- For the mushroom sauce:
- Spray fry pan with canola oil and saute onion and mushrooms over medium heat until soft and mushrooms have given off all their liquid and are just beginning to brown. Add garlic and stir constantly being careful not to brown the garlic. Combine vinegar, water and cornstarch and mix to disolve cornstarch. Pour mixture over mushrooms and stir to thicken.
- To serve: Pour mushroom over two pancakes and garnish with an extra dollop of Greek yogurt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 8 servings | |
| Calories 109 | |
| Calories from Fat 5 | 5% |
| Total Fat 0.59g | 1% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 160mg | 7% |
| Potassium 665mg | 19% |
| Total Carbs 22.98g | 6% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.99g | 2% |
| Protein 4.37g | 7% |
