|Serve these golden-brown cakes hot with a contrasting cool garnish.|
|Directions||Boil the the potatoes until tender, then drain.
Mash with 2 T oil and the remaining ingredients, then let cool until the mixture sets.
Take about ½ cup of the mashed potatoes and form into a small cake, about an inch thick. You should be able to make 4-6 cakes.
At this point, you can either fry the cakes (as in the original recipe) or bake them (as in my photo).
|Notes||This recipe, originally called "Potato-black olive cakes with tomato basil relish," is adapted from Horizons: New Vegan Cuisine, by Rich Landau & Kate Jacoby (read my review).|
|Key to abbreviations and conversions|