|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).
Serve hot, garnished with several T of chilled tomato basil relish, pesto, or red pepper coulis.
|Notes||Adapted from the recipe for "Potato-black olive cakes with tomato basil relish" in Horizons: New Vegan Cuisine, by Rich Landau & Kate Jacoby (read my review).
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