Savory Potato Walnut Cake

  • Yield: 8 servings
  • Prep: 25 mins
  • Cook: 70 mins


4-5medium red-skinned boiling potatoes or Yukon Gold potatoes (about 1 ¼ pounds)
1tablespoon olive oil
1medium yellow onion, sliced
1-- red bell pepper, halved, seeded and sliced
2cloves garlic, chopped
3/4cup California walnuts
1-1/2tablespoon chopped fresh thyme OR 1 ½ teaspoons dried thyme
1teaspoon salt to taste
1/2teaspoon pepper to taste
2large egg whites, lightly beaten
1cup nonfat plain yogurt


  1. Place the potatoes in a steamer basket in a large pan over boiling water. Cover the pan and steam until the potatoes are just tender when pierced, 20-30 minutes, depending on size. Let the potatoes cool, then chop them coarsely. Transfer to a large bowl and set aside.

  2. Preheat the oven to 400F. Coat a 9-inch round cake pan with nonstick cooking spray, then line the bottom with a round of parchment paper, cut to fit. Coat the parchment lightly with nonstick cooking spray as well.

  3. Place a large nonstick skillet over medium-high heat. Add the olive oil, onion, pepper and garlic and cook, stirring occasionally, until the vegetables are tender and wilted, about 10 minutes. Add the walnuts along with 1 tablespoon fresh thyme or 1 teaspoon dried, and cook about 1 minute longer.

  4. Add to the bowl with the potatoes and stir to combine. Season with salt & pepper to taste. Add the egg whites and stir briskly with a fork until evenly mixed.

  5. Press and pat the mixture evenly in the prepared pan. Bake until the potato cake is dry on top and firm to the touch, 30-35 minutes. Remove from the oven and cool 10 minutes.

  6. Slide a table knife around the edge of the pan, then shake the pan to loosen the cake. Invert onto a serving plate, then lift off the pan and peel away the parchment paper.

  7. Meanwhile, stir the yogurt together with the remaining thyme.

  8. Cut the potato cake into 8 wedges and serve warm or at room temperature. Top each wedge with some of the yogurt sauce.


Nutritional Info *per serving

  • Calories 180
  • Glycemic Load 0
  • Fat 9g
  • Saturated Fat 1g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 2g
  • Cholesterol 0mg
  • Sodium 340mg
  • Potassium 580mg
  • Carbohydrate 20g
  • Fiber 3g
  • Sugars 5g
  • Protein 6g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 50%
  • Calcium 8%
  • Iron 6%