Potato-Olive Cakes

• medium pot
• colander
• potato masher
• medium bowl
• frying pan or cookie sheet
• spatula

• 3 medium potatoes, peeled (optional) and chopped
• about ½ c olive oil, divided
• ¼ c kalamata or niçoise olives
• salt
• 2 t pepper

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.

Buy it:

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