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Potato and Parmesan Cakes
Type: Side Dishes
These little cakes make a nice change from mashed potatoes
Prep Time: 20M
Cooking Time: 20M
Serves: makes 4 servings
Ingredients:
- 1lb 10oz ( 750g) baking potatoes, such as Burbank or russet, peeled and cut into 1in ( 2.5cm) chunks
- 1/3 cup freshly grated Parmesan
- 1 large egg yolk
- salt and freshly ground black pepper
- 3 tbsp all-purpose flour
- vegetable oil for frying
- 1 tbsp capers
- lemon wedges, to serve
Directions:
- Bring a saucepan of lightly salted water to a boil over high heat. Add the potatoes, reduce the heat to medium-low, and simmer about 15 minutes, until tender. Drain well. Pass the potatoes through a potato ricer into a bowl. (Alternatively, rub through a sieve.)
- Add the Parmesan and egg yolk, season generously with salt and pepper, and mix. Divide into 8 equal balls and flatten into little cakes, each 2in (5cm) in diameter. Spread the flour in to a plate, and season with salt and pepper. Coat the potato cakes in the flour and refrigerate until needed.
- Pour enough oil into a frying pan to come 1/8 in (3mm) up the sides and heat over medium heat. In batches, add the potato cakes and fry for about 2 minutes on each side, or until golden. Transfer to paper towels to drain.
- Increase the heat to high. Add the capers and fry for about 45 seconds, or until crisp. Drain on paper towels. Place the potato cakes on a platter, sprinkle with the capers, and serve with lemon wedges.
- Prepare ahead: The cakes can be made 2-3 days in advance, covered, and refrigerated.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!
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