Savory Potato Walnut Cake
4 - 5 medium-sized (about 1 ¼ lbs total) red-skinned boiling potatoes or Yukon gold potatoes
1 onion, sliced
1 red bell pepper, halved, seeded and sliced
2 cloves garlic, chopped
¾ cup Diamond chopped walnuts
1 ½ tablespoons chopped fresh thyme or 1 ½ teaspoons dried thyme
Salt and pepper to taste
2 egg whites, lightly beaten OR ¼ cup low-cholesterol egg product
1 cup nonfat plain yogurt
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.
Preheat the oven to 400°F. 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.
Place a large nonstick skillet over medium-high heat. Add the 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 thyme, and cook about 1 minute longer.
Add to the bowl with the potatoes and stir to combine. Season with salt and pepper to taste. Add the egg and stir briskly with a fork until evenly mixed.
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.
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.
Meanwhile, stir the yogurt together with the remaining ½ tablespoon fresh thyme or ½ teaspoon dried thyme.
Cut the potato cake into 12 wedges, and serve warm or at room temperature. Top each serving with some of the yogurt sauce.
6 SERVINGS: 1 SERVING = 2 WEDGES