Serve these golden-brown cakes hot with a contrasting cool garnish. | ||
Yield | 4-6 servings | |
Time | 30 minutes | |
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Ingredients |
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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
Bake
Serve hot, garnished with several T of chilled tomato basil relish, pesto, or red pepper coulis. |
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Notes | ![]() Buy it: |
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Help | Abbreviations | Conversions | Cooking tips | |
Potato-Olive Cakes
