Potato cutlets

Ingredients:

• 6 small potatoes, cut into 2.5cm pieces (about 1.3kg)
• 3 slices of bacon
• 4 cloves garlic, peeled and halved lengthwise
• 1/4 cup lightly salted chicken broth
• 1/4 cup nonfat Greek yogurt
• 1/4 teaspoon salt
• 0.5 tsp ground pepper
• 1 and 1/4 tbsp. panko breadcrumbs
• 1/4 cup grated cheddar
• 0.5 cup finely chopped green onions

Preparation:

1. Spray a large skillet with cooking spray and place over medium-high heat. Add the bacon and cook until crisp, 3-4 minutes. Remove the bacon from the skillet, reserving the rendered fat. Remove the skillet from the heat.
2. Chop the bacon and set aside. Place the potatoes and garlic in a large saucepan and add water to a level 2 inches above the potatoes; bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Drain. Return the potatoes and garlic to the saucepan. Mash with the broth, yogurt, salt, and pepper until smooth. Stir in 1/2 cup panko, grated cheese, green onions, and bacon.
3. Form eight 8-cm patties. Place the remaining 3/4 cup panko breadcrumbs in a shallow bowl and coat the patties. Heat the bacon drippings over medium-high heat. Add half the potato patties and fry until golden brown, 3-4 minutes per side. Transfer to a serving platter. Repeat with the remaining potato patties. Serve hot.