Sunday, October 30, 2011
These baked Potato Cakes can be enjoyed in many different ways. You can have them plain or with bacon, ham, smoked salmon, chutney, etc. The possibilities are endless, however, my personal favorite is top them with Applewood smoked cheddar cheese and serve with some pickled gherkins on the side. The melted cheese on the potato cakes is simply delicious! The cakes can be prepare ahead of time, just refrigerate them until ready to serve. Allow it to come to room temperature before baking. Go ahead and try the recipe, I am pretty sure you will love it.
3 (about 700 g) Large Yukon Gold Potatoes, whole
3 Stalks Scallions, finely sliced
1 to 2 Jalapeno, seeded and finely chopped
¾ to 1 tsp Sea Salt
Freshly Ground Black Pepper
1 Large Egg, lightly beaten
1-Cup Plain Breadcrumbs
Applewood Smoked Cheddar, grated
Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, about 15 to 20 minutes. Drain well in a colander.
Preheat the oven to 425˚F (220˚C). Lightly oil a baking pan.
Cut the potatoes in smaller chunks. Set a potato ricer over a large bowl and press the potatoes through in batches.
Mix in the scallions, Jalapeno, sea salt and pepper, at this point taste the potato mixture and adjust the seasoning. Combine the egg into the mixture and mix in the breadcrumbs until dough is form.
Scoop about ¼ cup of dough, roll it (about the size of a golf ball) and flatten to make a round flat cake, about 3 inches in diameter and ¼ inch thick. Arrange the cakes in the prepared baking pan. Bake the cake for about 12 minutes or until golden brown in color, turn over and top each cake with generous amount of grated cheese and bake for another 8 minutes, or until the cheese has melted.
Remove from the oven and serve warm.
Makes 16 Potato Cakes