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| Oven Baked Potato Cakes Recipe |
Category: Vegetables
Rating:
N/A
Servings: 1
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Ingredients
4 medium yukon gold potatoes
1 teaspoon olive oil
2 cloves garlic, minced
1/2 small onion, cut into 1/4 inch dice
1/2 red bell pepper,cut into 1/4 inch d; ice
1 celery stalk, peeled to remove stri; ngs,
1 cut into 1/4 inch dice
2 tbls homemade or low sodium
1 chicken stock, skimmed of fat
1/2 cup skim milk
2 tbls roughly chopped fresh thyme, p; lus
1 sprigs for garnish
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 large egg whites
3/4 cup plain bread crumbs, toasted
2 tbls vegetable ol
1 sweet red pepper sauce
1 (recipe follows)
Cooking Directions:
Place potatoes in small stockpot, cover with water, and bring to a boil. Reduce heat to medium high, gently boil until tender, 40 to 45 minutes. Drain in a colander. Using a towel to hold potatoes, peel while still hot. Pass potatoes through a potato ricer or a food mill into a large bowl. Heat oven to 450F. Meanwhile, heat olive oil in skillet over medium low heat. Add garlic, onions, red peppers, and celery, saute until vegetables are translucent, about 5 minutes. Add stock, saute 1 minute more. Add vegetable mixture to potatoes along with milk, thyme, salt and black and cayenne peppers. Form 1/3 cup mixture into 3 inch round cake, transfer to plate. Repeat, making cakes with remaining mixture. In a shallow dish, whisk egg whites until foamy. Place bread crumbs in a shallow dish. Coat cakes in egg whites, then in bread crumbs; transfer to a baking sheet. Pour 1 tablespoon canola oil in a medium nonstick skillet, place over medium high heat. Add half the cakes, cook until golden brown, 2 to 3 minutes on each side. Return to baking sheet; set aside. Repeat process with remaining tablespoon canola oil and cakes, wiping skillet with paper towel between batches. Place cakes in oven; cook until deeply golden, about 10 minutes. Serve with Sweet Red Pepper Sauce.
Sweet Red Pepper Sauce Makes 1 cup
1 large leek, white and light green parts only 1 teaspoon olive oil 1 red bell pepper, stem and seeds removed, cut into chunks 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 cup homemade or low sodium canned chicken stock, skimmed of fat
Cut leeks in half lengthwise then into 1/4 inch thick slices. Place in small bowl and cover with cold water. Let stand for 5 minutes to rid leeks of dirt and sand. Lift out of the water and drain. Heat oil in saucepan over medium heat. Add leeks, peppers, salt and pepper, saute for 5 minutes. Add stock, cover. Cook until vegetables are tender, about 12 minutes. Transfer vegetables to a food processor, puree. Pass puree through fine strainer back to saucepan. To serve, warm over low heat. Recipe By : Martha Stewart Oct. 1996
vegetables,marthastew
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