Mashed Potato Cakes With Green Onions And Sesame S... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This goes great with roast chicken or fish. A unique way of eating potatoes to get away from the humdrum mashed potatoes. Ingredients:
1 1/2 pounds russet potatoes (about 3 medium), peeled and cubed |
1/2 cup thinly sliced green onions |
1/4 cup plus 2 tbsp chopped fresh cilantro |
2 garlic cloves, minced |
2 tsp minced peeled fresh ginger |
3/4 tsp salt |
1/4 tsp ground black pepper |
1 large egg, beaten |
4 tsp plus 1 tbsp sesame oil |
3 tbsp sesame seeds |
1 tbsp canola oil |
Directions:
1. Cook potatoes in a large pot of boiling salted water until fork tender. Drain and place in a medium bowl.
2. Add green onions, cilantro, garlic, ginger, salt and pepper; mash potatoes until well blended.
3. Mix in egg.
4. Form potato mixture into eight patties about 3/4 thick.
5. Place potato cakes on platter. (Cakes can be prepared 6 hours ahead. Cover with plastic wrap and refrigerate.)
6. Drizzle 1/2 tsp sesame oil over both sides of each potato cake.
7. Sprinkle both sides of cakes with sesame seeds.
8. Heat canola oil and remaining 1 tbsp of sesame oil in a large nonstick skillet over medium high heat.
9. Working in 2 batcheds, add cakes to skillet and cook until golden brown, about 3 minutes per side.
10. Sprinkle with remaining 2 tbsp cilantro and serve.
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