Potato Cakes - Step-by-step

Not a time saving meal, but really tasty and another favourite.

Ingredients:

6 cups potatoes, diced

1-2 sprigs fresh Rosemary

1/2c fat free sour cream

4-6 cloves of garlic, finely diced

Handful fresh basil, chopped

2 large beets, diced

4 medium carrots, diced

1 can corn, not drained

1 can black beans, rinsed

1 green bell pepper, diced

1/2 white onion, diced

1/2 cup frozen peas (you can use fresh or canned, I only had frozen at the time)

Preparation:

1. Wash, Peel, Chop potatoes. Cover with water and boil until soft. Drain water, leaving a tiny bit in the bottom of the pot. Add 1/2 cup sour cream and rosemary. Mash well until creamy.

2. Wash, peel, and chop all vegetables.

3. Sautee all vegetables in a pan until soft, using water so they do not stick to bottom. Begin with onions, garlic, beets, and carrots as they take the longest to cook. Next, add peppers and basil to soften. Finally, add corn, peas, and beans at the end so they are just heated through.

4. Place approximately 1/4 cup mashed potato on cutting board making a small "nest" in center. Place vegetable filling in "nest". Gently cover with a little more mashed potato. Gently flatten into a chubby pancake shape.

5. Place into parchment lined dish and bake at 350F until browned and heated through.

Wash, Peel, Chop potatoes. Cover with water and boil until soft. Drain water, leaving a tiny bit in the bottom of the pot.

Add 1/2 cup sour cream and rosemary mash well until creamy.

Wash, peel, and chop all vegetables.

Sautee all vegetables in a pan until soft, using water so they do not stick to bottom. Begin with beets and carrots as they take the longest to cook. Next, add peppers and basil to soften. Finally, add corn, peas, and beans at the end so they are just heated through.

Place approximately 1/4 cup mashed potato on cutting board making a small "nest" in center. Place vegetable filling in "nest". Gently cover with a little more mashed potato. Gently flatten into a chubby pancake shape.

Place into parchment lined dish and bake at 350F until browned and heated through.

Crispy on the outside, warm and creamy on the inside. Serve and Enjoy!