Garlic Potato Cakes
||Makes 16, serves 8
Nice to serve as part of a vegetarian main meal - try a little tomato salsa with these.
2 1/2 lb red potatoes, peeled & halved
12 cloves garlic, peeled
3 tbsp polenta flour
2 tbsp fresh chopped parsley
1 lg egg and 1 lg egg yolk
2 tbsp milk
Salt and freshly ground black pepper to taste
Place potatoes and garlic in a large pot of salted water. Bring to a simmer over medium heat and cook until the potatoes are just tender, about 20 minutes.
Drain and return the potatoes and garlic to the pot. Add polenta flour and parsley and coarsely mash everything together.
In a small bowl, whisk egg, egg yolk, milk and little Olive Oil. Stir the mixture into the potatoes. Season with salt and pepper. Spread the potatoes out on a large plate, cover and refrigerate. Chill at least 1 hour or up to 4 hours.
Preheat the oven to 450°F, place rack on lower half of the oven. Form the chilled potatoes into 16 cakes. Put a little flour on a plate or bowl and coat the potato cakes in the flour and place on the tray.
Bake until well-browned on the bottom, about 10 minutes. Turn over and bake until browned on the second side, about 10 minutes again.
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