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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Inspired after cooking up Evie's Potato,Feta and Parsley Cakes (#17152), I decided to play around with the potato-cake idea and came up with this recipe. This is a tasty and nutritious vegetarian entree. Try it with a squeeze of fresh lemon juice and add a crisp green salad on the side. *Cook time includes time needed to cool potato mixture. Ingredients:
1 1/2 lbs boiling potatoes, peeled and cubed (about 4) |
1 tablespoon olive oil |
1 cup chopped onion |
1 clove garlic, minced |
1 tablespoon minced fresh ginger |
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary |
1 cup peas |
1 large eggs or 2 egg whites |
1 -2 tablespoon water |
1 cup hazelnuts, coarsely ground |
1/2-3/4 cup plain breadcrumbs |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Steam potatoes for 15 minutes and set them aside to cool.
2. Heat oil in a skillet over medium high heat.
3. Add onion, garlic and ginger; cook 7-10 minutes or until onion is tender.
4. Add rosemary, salt and pepper to skillet, then remove from heat and cool.
5. In food processor or blender, combine potatoes, onion mixture, peas, egg and 1 tablespoon of water.
6. Pulse until blended.
7. Transfer mixture to a large bowl and add nuts and 1/2 of bread crumb.
8. Mix well.
9. Mixture should be firm and hold shape when scooped and molded.
10. If it doesn't, adjust with remaining water and bread crumbs until desired texture is reached.
11. Shape into 3 inch patties, about 1/2 inch thick.
12. Fry, grill or broil patties until browned on both sides; about 4 minutes per side over medium high heat.
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