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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Potato cakes are a great side dish for many meats. this one was adapted this unusual recipe by a chef at blue haven restaurant in Kinsale, county cork where he made this for a rabbit stew…it is also good with scallops……enjoy Ingredients:
1- pound baking potatoes peeled and quartered |
2- granny smith apples , peeled, cored and sliced |
2- tablespoons water |
4- tablespoons unsalted kerry gold irish butter |
1/4- cup minced fresh flat -leaf parsley |
1- tablespoon all-purpose flour |
salt and freshly ground pepper |
2 tablespoons canola oil |
Directions:
1. Cook the potatoes in boiling salted water for 12 to 15 minutes , or until tender.
2. Drain and mash
3. In a medium saucepan over medium heat, combine the apples and water.
4. Cook for 8 to 10 minutes , or until the apples begin to break up and are pulpy.
5. Drain the apples and stir into the potatoes
6. Add 2 tablespoons of the butter, the parsley, flour, salt and pepper to taste.
7. Mix well
8. With floured hands form the mixture into 8 flat cakes.
9. Refrigerate for 15 minutes…..
10. In a large skillet over medium heat , heat the remaining 2 tablespoons butter and the oil
11. Fry the potato cakes for 2- 3 minutes each side or until browned and crisp…….
12. Makes 8 cakes …
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