Goat Cheese Potato Cakes with Chives |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Great for breakfast, lunch or dinner. If you don't own a ricer or food mill, pulse the potato mixture a few times in a food processor. And if you're not worried about saturated fat, replace the olive oil with butter. Ingredients:
1 lb russet potato |
1 cup shallot, sliced (about 6 large) |
2 cloves garlic, sliced |
1 cup fine breadcrumbs, divided |
3 1/2 ounces mild goat cheese, at room temperature |
1/4 cup minced fresh chives or 1/4 cup scallion top |
2 tablespoons olive oil |
Directions:
1. Peel potatoes and cut into 1 pieces; simmer in saucepan with the shallots and garlic for 10-15 minutes or until potatoes are tender; drain, return to pan and shake over burner until excess liquid has evaporated, about 30 seconds.
2. Force potato mixture through a ricer or food mill and stir in 1/2 cup of the breadcrumbs, goat cheese, chives or scallions and salt and pepper to taste.
3. Form 1/2 cup measures of the potato mixture into four 3/4 thick cakes; coat both sides of cakes with remaining 1/2 cup of breadcrumbs.
4. Heat olive oil in heavy skillet over medium high heat; saute cakes, turning once, for 5 minutes on each side or until crusty and golden brown.
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