budget-friendly healthy brisket potato cakes 

Traditional holiday foods can still be part of a healthy lifestyle. This lighter version of brisket potato pancakes uses less meat, less oil, and more vegetables while keeping the comforting flavors families enjoy.

Serves 6

Ingredients 

• 2 medium russet potatoes, grated
• 1 small onion, grated
• 1 egg
• 1 tablespoon whole wheat flour (or all-purpose flour)
• 1 cup cooked shredded brisket (or leftover pot roast)
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ¼ teaspoon salt
• Cooking spray or 1 tablespoon oil

Optional Toppings

• Plain Greek yogurt instead of sour cream
• Applesauce 
• Chopped parsley

Directions

1. Preheat oven to 425°F. 
2. Grate potatoes and onion. Squeeze out excess moisture using a clean towel.
3. In a large bowl, combine:
   
   • potatoes
   • onion
   • egg
   • flour
   • brisket
   • garlic powder
   • pepper
   • salt
4. Mix until combined.
5. Form into 12 small patties and place on a parchment-lined baking sheet.
6. Lightly spray tops with cooking spray.
7. Bake 15 minutes.
8. Flip and bake another 10 to 15 minutes until golden brown.
9. Serve with a dollop of Greek yogurt or unsweetened applesauce. 

Compared with a traditional pulled brisket latke recipe: 

• Roughly 50-70% less oil
• More potato and onion, less meat
• Higher fiber
• Lower saturated fat
• Lower sodium
• Fewer total calories