Potato Cake Garnished With Red Sauce And Garbanzo Beans

Potato Cake Garnished With Red Sauce And Garbanzo Beans


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A potato cake topped with an Olive Garden-inspired red sauce and mixed with garbanzo beans is the perfect meatless dish to try. If you want to add more vegetables to the recipe, we suggest you mix chopped spinach leaves to the potato cake mix for fresh taste.

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Time needed

30 min preparation + 1 hour cooking

Serving Size / Yield

6 servings


  • Potato Cake:
  • 2 C. potatoes, skinless and mashed
  • 1 egg, beaten
  • 1/2 C. flour
  • 1 T. low-fat butter
  • 1 C. cheddar cheese, shredded
  • salt to taste
  • Olive Garden Copycat Red Sauce:
  • 1⁄4 C. extra virgin olive oil
  • 2 tsp. garlic, chopped
  • 1 C. onion, chopped
  • 1 bay leaf
  • 1 parsley, chopped
  • 3 cans tomato sauce
  • 1 can tomato paste
  • 3 3⁄4 C. water
  • 3⁄4 C. brown sugar
  • 2 tsp. basil
  • 1 tsp. paprika
  • Salt and pepper to taste
  • Other:
  • 1 C. garbanzo beans, baked

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In a bowl combine the mashed potatoes, egg, flour, and salt; mix well. In a frying pan melt the butter and drop the mash potato batter. Sprinkle some cheddar cheese onto the cake and flip the potato cake every 7 minute. Repeat the procedure with the remaining potato cake batter. Set aside to cool. Meanwhile in a saucepan add the onions, garlic, brown sugar, paprika, salt, pepper, and bay leaf. Saute until golden brown, then add the tomato sauce and paste,basil, brown sugar, and water. Let it simmer for about 45 minutes. Place the potato cake on a plate, top with baked beans and drizzle the red sauce.

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