Vegetarian recipes and info


Potato-Olive Cakes

Serve these golden-brown cakes hot with a contrasting cool garnish. Potato olive cake
Yield 4-6 servings
Time 30 minutes
Tools
  • medium pot
  • colander
  • potato masher
  • medium bowl
  • frying pan or cookie sheet
  • spatula
Ingredients
  • 3 medium potatoes, peeled (optional) and chopped
  • about ½ c olive oil, divided
  • ¼ c kalamata or niçoise olives
  • salt
  • 2 t pepper
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).

Fry

  • Heat a T of oil over medium-high heat.
  • Carefully place a cake in the pan and fry until golden brown, about 5 minutes.
  • Flip and fry the other side.
  • Add another T of oil to the pan for each cake.

Bake

  • Preheat oven to 375.
  • Generously oil the cookie sheet.
  • Place the cakes on the sheet in a single layer.
  • Drizzle with the remaining oil.
  • Bake for 15-20 minutes, then flip and bake another 15 minutes, until golden brown on both sides.

Serve hot, garnished with several T of chilled tomato basil relish, pesto, or red pepper coulis.

Notes Horizons PhiladelphiaThis 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).

Buy it:
Amazon.com | Amazon.co.uk

  Key to abbreviations and conversions
  Potato olive cakes
#olives #potatoes
Appetizers & Side DishesEasy RecipesKids' RecipesQuickiesVegan Recipes

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