Potato Noodle Cakes Recipe

Name: Potato Noodle Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium yukon potatoes; 1 large sweet potato; 1/3 cup yellow onions, diced; 2 large eggs, whisked; 1/2 cup almond meal; 4 cloves garlic, minced; 1 tablespoon olive oil; 1 1/2 teaspoons sea salt; 2 teaspoons dried thyme; 2 teaspoons dried basil

Servings: persons

2 medium yukon potatoes
1 large sweet potato
1/3 cup yellow onions, diced
2 large eggs, whisked
1/2 cup almond meal
4 cloves garlic, minced
1 tablespoon olive oil
1 1/2 teaspoons sea salt
2 teaspoons dried thyme
2 teaspoons dried basil

1
Preheat oven to 375u00b0F. Grease one or two muffin pans with olive oil or cooking spray. Be sure to grease the cups liberally, as this will help the cakes come out more cleanly.
2
Peel the sweet potato. I like to leave the skin on for yukon potatoes, but feel free to peel them.
3
Using a spiralizer or a julienne peeler, cut the potatoes into noodles. Place the noodles in a large mixing bowl.
4
Mix in the rest of the ingredients into the bowl.
5
Fill each of the muffin cups with the potato noodles and place into the oven.
6
Bake for about 30 to 35 minutes, or until the potato noodles start to brown.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium yukon potatoes, 1 large sweet potato, 1/3 cup yellow onions, diced, 2 large eggs, whisked, and more.

Yes, Potato Noodle Cakes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Potato Noodle Cakes

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