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12Ingredients
75Minutes
210Calories
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Ingredients
US|METRIC
7 SERVINGS
- 2 1/2 lb. yukon gold potatoes (or try red or new potatoes)
- 3 Tbsp. extra virgin olive oil
- fine sea salt
- freshly ground black pepper
- garlic powder (or granules, for sprinkling on top)
- 1/2 cup fresh parsley (minced)
- 1 avocado (large, halved and pitted)
- 1 garlic cloves (large or 2 small)
- 1/2 Tbsp. fresh lemon juice (or more to taste)
- 1/4 cup soy (free Vegenaise, or vegan mayo of choice)
- fine sea salt
- freshly ground black pepper
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium250mg10% |
| Potassium910mg26% |
| Protein7g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber8g32% |
| Sugars0g |
| Vitamin A8% |
| Vitamin C50% |
| Calcium8% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Sarah Hellrung 8 years ago
Loved these little potato cakes! Made the recipe as written. They came out crispy. The avocado garlic aioli was a nice addition. Made more than enough aioli to dollop on each potato. I will make again.