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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 3 |
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Courtesy of Anthony Sedlak, The Main. I plan to try this soon! Anthony suggests serving this with Tenderloin Steak with Reduced Port Sauce, Roasted Beet Salad and Watercress Salad with Apple. I don't think I'll be needing dessert after this meal ... You can view the entire menu under my Shared Menus An April TGIF . Ingredients:
6 medium yukon gold potatoes |
3 tablespoons chopped parsley |
3 tablespoons sliced green onions |
2 (113 g) logs fresh soft fresh goat cheese, crumbled |
2 tablespoons olive oil |
salt and pepper |
1/4 cup flour |
2 tablespoons olive oil |
Directions:
1. To prepare potato cakes, preheat oven to 375.
2. Add whole, unpeeled potatoes to medium pot. Fill pot with cold water just to cover potatoes; season cooking water well with salt (it should taste like the sea) and bring up to a boil.
3. Boil on medium high heat until potatoes are tneder but not over done, about 10-15 minutes. Drain, peel, and mash roughly with a fork.
4. When potatoes haved cooled enough to handle, fold in fresh herbs, goat cheese and salt and pepper to taste.
5. Mix until just combined; pieces of goat cheese should still be visible. Form mix into eight 2 1/2 X 1 inch cakes. Flour lightly and set aside.
6. Add olive oil to a large non-stick pan and bring up to medium high heat. Add potato cakes and fry until first side is golden brown.
7. Flip onto other side, fry for another minute and place in oven to finish warming through, about 10 minutes.
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