Potato Cakes and Red Pepper Sauce
Recipe provided by Katie Cavuto Boyle
Cakes:
1 pound unpeeled russet potatoes, scrubbed, cut into 1-inch cubes
1/4 cup low fat milk
2 tablespoons light sour cream
2 tbsp fresh chives, chopped
2 tablespoons extra-virgin olive oil, divided
2 shallots, thinly sliced
2 tbsp water
3 cups kale, stem removed and chopped
Salt and pepper to taste
Sauce:
· 1 cup plain, low fat Greek yogurt
· 1-2 cloves of roasted garlic
· ¼ cup roasted red peppers, drained
· Salt to taste
Preparation
Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan. Add milk and sour cream and mash potatoes. Season with salt, pepper and chives. Cool.
Heat 1 tablespoon oil in a sauté pan over medium heat. Add the shallot and sauté until soft, 3-4 minutes. Add the and 2 tbsp of water. Toss to wilt, about 5 minutes. Add kale mixture to potatoes and season with salt and pepper as needed.
Shape ¼ cup portions of potato mixture into cakes.
Heat the remaining tablespoon of oil in large nonstick skillet over medium-high heat. Add cakes and brown on each side to heat through, about 2-3 minutes per side.
Sauce:
Combine all ingredients in a blender, mix until all the ingredients are pureed and the sauce is smooth.
