Monday, August 5, 2013

Grilled Vegetables with Potato Cakes

Makes 4 servings         (serving size: 1 portobello cap, 1 potato cake, 3/4 cup squash, 1/2 cup pasta sauce, and 2 tablespoons cheese)

Serve a stacker of a main dish by loading homemade potato cakes with smoky grilled vegetables. Use a jarred fire-roasted tomato and garlic pasta sauce to save time and add rich flavor.

4             potato cakes (recipe below)
2             small zucchini
1             small yellow squash
4             small portobello mushroom caps
1/2          teaspoon pepper 
                        **Cooking spray **
2             cups fire-roasted tomato and garlic pasta sauce (such as Classico)
1/2          cup preshredded fresh Parmesan cheese

1 .      Preheat oven to 350°. Reheat Potato Cakes according to recipe instructions on page 105.
2 .      Prepare grill.
3 .      Cut squash lengthwise into 4 slices each. Sprinkle squash and mushrooms with pepper, and coat with cooking spray. Place on grill rack coated with cooking spray; grill 3 minutes on each side or until tender. Remove from heat. Chop squash; set aside.
4 .       Pour pasta sauce into a 2-cup glass measure. Cover and microwave at HIGH 2 minutes or until thoroughly heated, stirring after 1 minute.
5 .      Place mushroom caps on plates; top each with a potato cake. Spoon squash over potato cakes. Top each with pasta sauce, and sprinkle with cheese.
                            Potato Cakes

Prep : 10 minutes       Cook : 10 minutes      Makes 16 potato cakes     (serving : 1 potato cake)

These versatile mashed potato patties complement an array of toppings from veggies to veal. And they're a unique alternative to noodles, rice, and bread.

2              (1-pound, 4-ounce) packages refrigerated mashed potatoes (such as Simply Potatoes)
1              tablespoon dried minced onion
1/2           teaspoon pepper
1              cup matzo meal
                        **Cooking spray**

1 .       Combine first 4 ingredients in a large bowl. Divide mixture into 16 portions, using about 1/3 cup in each portion. Pat each portion into a 4-inch diameter cake; place on wax paper.
2 .       Heat a large nonstick skillet over medium-high heat. Coat both sides of each cake with cooking spray; place in batches in pan. Reduce heat to medium; cook 1 to 2 minutes on each side or until browned. Remove from pan, and place on wax paper. Cool completely


  1. Hi Nee,
    Both the grilled veggies and potato cakes looks divine! I love grilled veggie and potatoes are always a hot favourite in my house! Thanks for sharing!

  2. Hi Joyce ,
    Veggies is a must at my house , I'm fortunate my kids love veggies ... don't have to have meat to have a good lunch or dinner .
    You are welcome and sharing is the name of the game among friends . :)

  3. This looks delicious, I could have one now

  4. There are plenty to share . Thanks for visiting :)

  5. Hi Nee!

    What an inviting meal. I haven't had homemade potato pancakes in years. As a matter of fact, since Marion just couldn't pass up a deal at the supermarket today, we are the proud new owners of 10 pounds of potatoes! (as you know, there are just the two of us:) Now I know what to do with a few, lol...

    Thanks for sharing...

  6. Hi Louise ,

    Now you know Marion knows more tham wrestling . I also cook smothered potatoes with onions , garlic and all the spicy stuff .

    Keep up the good work Marion :)


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