Potato Cakes with Smoked Trout, Apple, and Horseradish Cream |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 pounds baking potatoes, peeled and cubed |
1/4 cup whipping cream |
3 tablespoons butter |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 large egg, lightly beaten |
1 cup panko (japanese breadcrumbs) |
2 tablespoons vegetable oil |
smoked trout, apple, and horseradish cream |
Directions:
1. Cook potatoes in boiling salted water to cover 12 minutes or until tender. Drain potatoes, and transfer to a large bowl. Mash with a potato masher until smooth; stir in cream, butter, salt, and pepper. Let stand until cool enough to handle.
2. Shape about 1/4 cup potato mixture into 1 1/2- to 2-inch patties. Brush patties with egg, and dredge in panko. Heat oil in a large skillet over medium heat. Add potato cakes; cook, in batches, 2 to 3 minutes on each side or until golden brown on both sides. Drain on paper towels, and top with Smoked Trout, Apple, and Horseradish Cream.
|
|