Mashed-Potato Cakes with Olives and Capers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less. Ingredients:
a 1/2-pound russet (baking) potato |
1 teaspoon drained bottled capers, chopped fine |
4 kalamata or other brine-cured black olives, chopped fine |
1 large egg, beaten lightly |
1/3 cup dry bread crumbs |
1/4 cup vegetable oil |
lemon wedges as an accompaniment |
Directions:
1. Peel the potato, cut it into 3/4-inch pieces, and on a rack in a saucepan steam it over boiling water, covered, for 8 to 10 minutes, or until it is very tender. Let the potato cool for 5 minutes, in a bowl mash it, and stir in the capers, the olives, the egg, and salt and pepper to taste. Scoop the mixture by 1/4-cup measures, form the scoops into 1/2-inch-thick cakes, and coat the cakes with the bread crumbs. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the cakes, turning them once, for 4 minutes, or until they are golden. Serve the cakes with the lemon.
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