Potato and Polenta Cakes With Artichoke Puree |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I'm making this to go along with some veal tonight. The recipe comes from Australian Women's Weekly. Ingredients:
4 medium potatoes |
3 shallots, chopped |
1/2 cup parmesan cheese, grated |
1/4 cup mild salsa |
1 egg white |
2 teaspoons hot paprika |
1/2 cup polenta |
canola oil, for shallow frying |
1/2 cup mild salsa (for serving) |
3 ounces hot salami, sliced thinly |
8 ounces artichoke hearts (in brine, drained) |
1 garlic clove |
1/4 cup low-fat sour cream |
2 tablespoons lemon juice |
1/4 cup olive oil |
Directions:
1. Boil potatoes until tender, drain, mash roughly.
2. Stir in shallots, cheese, 1/4 cup salsa, egg white, paprika and polenta - mix well.
3. Shape potato mixture into 6 patties.
4. Shallow fry in batches until lightly browned on both sides and heated through. Drain on paper towel if you like.
5. Meanwhile, add the salami to a clean pan, and cook, stirring until crisp.
6. Top potato cakes with extra salsa, artichoke puree and salam strips.
7. *For the puree: Process artichokes, garlic, cream and juice until smooth. Add oil gradually in a thin stream with motor is running.
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